|Condensed cheddar cheese/Cream of celery/chicken/mushroom soup||1 Can (10 oz) (284 Milliliter)|
|Eggs||8 , slightly beaten|
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
In bowl, stir soup until smooth; gradually blend in eggs and pepper.
In 25 cm (10 inch) frying pan, melt butter; pour in egg mixture.
Cook over low heat.
As mixture begins to set around edges, gently lift cooked portions with large turner so that thin, uncooked portion can flow to the bottom.
Continue gently lifting cooked portions until eggs are completely set, but still moist.