Source: Enlitened Kosher Cooking by Nechama Cohen

Tuna, mushroom, eggs and fresh herbs combine in this easy to make brunch dish.

Servings

2 eggs
2 egg whites
12 oz canned white tuna, packed in water, drained , chopped
2 chopped green bell peppers , seeded and finely diced
2 tsp chopped parsley
1 tsp ground oregano
4 scallions , finely chopped
8 oz canned mushroom slices, drained
2 medium garlic cloves , peeled and finely minced
1 tsp hot red pepper flakes (optional)
1 cooking spray

1 Preheat oven to 350 degrees F. Beat eggs lightly and stir in remaining ingredients. Mix well.
2 Spray an 8-inch cake pan with non-stick cooking spray. Line with baking paper.
3 Spray again and pour mixture into the pan. Bake for 30 minutes or until set.
4 Cut into wedges and serve hot or cold.