2 eggs
1/2 cup extra virgin olive oil
salt and pepper to taste
5 ounces fresh broccoli, sliced
6 tablespoons all-purpose flour
3 teaspoons minced onion
1/6 teaspoon garlic powder
1 dash Worcestershire sauce
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 teaspoon vegetable oil
1 pound cheese
3 slices Swiss cheese
Heat olive oil in a small saucepan, and add eggs and olive oil; cook, stirring occasionally, until eggs are set. Reserve 1 1/4 cup of the eggs until dressed; pour egg mixture into a 2 quart casserole dish. Mix bread coating and cheese; spread mixture over broccoli. Arrange mushrooms au gratin over vegetables; sprinkle with remaining 1/4 cup eggs.
Bake in preheated oven, uncovered, for 3 hours. (You may want to counter-bake the flatbread to allow it to cook slightly more evenly.)