Country-style Mushrooms with Eggs

Filling

 * 2 tbsp olive oil
 * ½ lb fresh mushrooms such as shiitake or cremini, thinly sliced
 * 1 cup red bell pepper, seeded and diced
 * 1 bunch scallions, thinly sliced
 * 3 large cloves garlic, minced
 * 10 extra-large eggs, beaten
 * salt and freshly ground black pepper to taste
 * 5 dashes hot pepper sauce, or to taste
 * 1 cup shredded asiago, parmesan or romano cheese

Filo

 * ½ lb. filo (about 18 sheets)
 * nonstick cooking spray, ¼ cup melted butter or olive oil for brushing
 * 1 cup plain low-fat yogurt for garnish
 * thin slices of red bell pepper or fresh mushrooms for garnish

Filling

 * 1) Heat oil in large skillet over medium-high heat.
 * 2) Sauté vegetables 2 to 3 minutes.
 * 3) Beat together eggs, salt and pepper, and pour over vegetables in skillet.
 * 4) Cook about 4 minutes, stirring constantly, until eggs are almost firm throughout.
 * 5) Transfer eggs to mixing bowl, and set aside to cool 15 minutes.
 * 6) Stir in pepper sauce and cheese.
 * 7) Preheat oven to 375°F.
 * 8) Spray 9x12-inch baking pan with nonstick cooking spray.

Filo

 * 1) Remove 8 to 10 sheets filo from package, covering remaining filo with plastic wrap.
 * 2) Cut filo to fit pan.
 * 3) Spray every sheet or every other sheet with nonstick cooking spray, or brush with butter or oil as you place them into pan.
 * 4) Spread egg mixture on top of filo layers.
 * 5) Top mixture with remaining filo layers, spraying or brushing sheets as before.
 * 6) Bake about 30 minutes, or until golden brown.
 * 7) Remove, and cool about 15 minutes before garnishing and serving.