Garden Fresh Breakfast

13 ingredients
2 steps

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped zucchini
  • 1/2 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 2 tablespoons butter
  • 1 medium tomato, diced and seeded
  • 4 large eggs
  • 2 tablespoons water
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese
  • Paprika

Directions

  1. 1
    In a large skillet, saute mushrooms, zucchini, green pepper and onions in butter for 5 minutes or until tender; drain. Stir in tomato.
  2. 2
    In a bowl, beat the eggs, water, mustard, salt and pepper. Pour over vegetables. Cover and cook over medium heat for 5-10 minutes or until eggs are set. Sprinkle with cheese and paprika. Cut into wedges to serve.

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