12 eggs
2 tablespoons vegetable oil
1 (10 ounce) can sliced mushrooms
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped zucchini
1 cup chopped sweet potato
1 cup chopped carrots
1 cup chopped celery
1 cup chopped parsley
1 teaspoon salt
6 tablespoons butter
Heat oil in a medium saucepan over medium heat. Add eggs, increasing speed of cooking by 1/3 cup at a time. Cook, stirring constantly, for 2 minutes. Remove from heat.
Add vegetables and oil, stirring until vegetables are tender. Place mushrooms, celery, onion and green pepper in pan. Stir wine around mushrooms, and cook for 3 minutes. Place zucchini and sweet potato over vegetables in pan. Pour around vegetables all-around, and season with salt and pepper. Cover pan, and bring to a boil over medium heat.
Stir butter into pan juices, just enough to coat. Bring to a boil; reduce heat. Cover, reduce heat, and simmer uncovered for 1 hour. Remove pan from heat, and stir in butter and egg mixture. Pour over pan in pot with mushrooms, celery, onion and bell pepper and vegetables.
Cook over medium heat for 2 hours. Remove from heat, and let cool completely. Cover, and refrigerate at least 8 hours before serving.