| | Directions | | On low heat, sauté mushrooms, red onion, red pepper, potatoes, garlic and oregano in olive oil. Set aside, cool. Combine cream and eggs. Beat for 1 minute. Mix cooled vegetables into eggs. Pour into buttered 8 inch oven proof pie plate. Arrange cherry tomatoes around the edge of the pie plate. Dot inside perimeter with the 8 tsp of feta cheese. Lay prosciutto in spoke fashion on top of egg mixture. Season with freshly ground pepper. Bake at 350° for 30-35 minutes. Serves 4-6. |
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| Ingredients | | - |  | 2 teaspoons olive oil |
| - | | 1/3 cup sliced Mushrooms |
| - | | 1/4 cup diced Red Onion & Red Pepper |
| - | | 1 diced, peeled and cooked medium potato |
| - | | 2 teaspoons minced garlic |
| - | | 2 teaspoons dried oregano |
| - | | 1/4 cup cream |
| - | | 12 Eggs (beaten for 1 minute) (large) |
| - | | 8 halved Cherry Tomatoes |
| - | | 8 teaspoons Feta Cheese |
| - | | 10 slices Prosciutto (3 inch slices) |
| - | | ground Pepper to taste |
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