1 (4 ounce) can sliced mushrooms
3 eggs, beaten
3/4 cup vegetable oil
1 green bell pepper, sliced and diced
1 (8 ounce) package shredded lettuce
1 red onion, thinly sliced
1 green bell pepper, sliced
1 cup Cheddar cheese, divided
1 pound shredded Mild Cheddar cheese
1 slice Mexican-style cheese
1 (8 ounce) can artijan cheese with tomatoes or artichoke hearts, divided
Preheat oven to 350 degrees F (175 degrees C).
Place mushrooms in a medium saucepan and brown evenly over medium heat, stirring occasionally.
In a large skillet over medium-high heat, mix eggs, vegetable oil, green bell pepper, lettuce, red onion, bell pepper, cheese, Mexican-style cheese and artichoke hearts. Continue to stir regularly until finished. Sprinkle mushrooms over hot skillet.
Bake at 350 degrees F (175 degrees C) for 15 minutes in the preheated oven, stirring constantly. Reduce temperature to 200 degrees F (80 degrees C) and continue baking for 1 hour, stirring repeatedly, until bubbly and cheese is melted. Pour mixture over warm fruits, tossing daily.