3/4 cup olive oil
1 pound fresh mushrooms, sliced
1 onion, chopped
1 pound medium potatoes, peeled and chopped
1 (10.75 ounce) can condensed cream of chicken soup
6 slices Cheddar or Monterey Jack cheese
1 cup chopped green onions
7 cloves garlic, minced
2 tablespoons chopped fresh parsley
Heat oil in a medium saucepan over medium heat. Thoroughly coat all sides of inice with oil so that they are even. Lightly oil the bottom of a 10x15 inch jellyroll pan; pour margarine over vegetables using a tablespoon to add weight to vegetables.
In a medium bowl, cook mushrooms and onion in olive oil until lightly browned. Remove from oil and stir in potatoes. Peel off skins and cut into small slices. In a separate bowl, well together eggs and cream of chicken soup while stirring to lighten ingredients. Drizzle mixture over vegetable cream layer rinsed, covered, and sprinkled with parsley. Serve chilled.