5 large eggs - beaten
8 slices bacon - cooked and crumbled
2 cups fresh mushrooms- sliced
1 cup onion - chopped
3/4 cup sour cream
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 425 degrees. Prepare a pie tin with a generous coating cooking spray.

In a large skillet over medium heat, saute mushrooms and onions in 1 Tablespoon of cooking oil or bacon drippings. Stirring occasionally, cook until onions are tender and clear and mushroom are lighly browned. Remove from heat and set aside.

In a medium mixing bowl, combine eggs, sour cream and seasonings and mix well.

Pour egg mixture into prepared pie tin. Stir in onions and mushrooms. Sprinkle evenly with crumbled bacon.

Bake for 15 minutes at 425 degrees.

Reduce heat to 300 degree and bake 10 more minutes or until eggs are completely set.

Remove from oven. Allow to cool 5 minutes. Slice into wedges and serve warm.

6 Servings.

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