Ingredients:
1 cup chopped onions
5 Tbs. olive oil or butter
1 1/2 cup sliced mushrooms
2 Tbs. white wine
1 1/2 cup minced fresh herbs (try a mixture of parsley, dill, basil with bits of tarragon and chives)
2 dozen eggs
1/2 cup goat cheese (chevre)
salt & pepper to taste
Note: You'll need 2 medium to large oven-proof skillets; best are non-stick but you can simply oil the sides of the pans well if you don't own non-stick.
Directions:
Preheat oven to 350 degrees.
Heat one of the skillets with 3 tablespoons olive oil or butter over medium heat.
Add chopped onions and sauté until translucent, about 3 minutes.
Add mushrooms and cook until some but not all of their water is released.
Turn heat to high, add white wine and cook for 1 minute.
Remove from heat and add chopped herbs. Scoop mixture out of skillet. (You may prepare the recipe up to this point in advance and store the mixture in an airtight container.)
In large bowl, beat eggs with goat cheese.
Divide remaining butter/olive oil between the 2 skillets and place over medium heat. Tilt the pan to distribute the melted butter or oil evenly over the pan surfaces.
Split the onion herb mixture evenly and add half to each skillet. Turn heat to medium low and add the egg mixture.
Cook undisturbed for 5-8 minutes or until the bottom is firm.
Transfer skillets to oven and bake until firm, around 15-20 minutes.
Remove from oven and serve hot or room temperature.
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