Garden Fresh Breakfast
|Fresh mushrooms||8 Ounce, sliced|
|Chopped zucchini||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Tomato||1 Medium, diced and seeded|
|Dijon mustard||2 Tablespoon|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
In a large skillet, saute mushrooms, zucchini, green pepper and onions in butter for 5 minutes or until tender.
Drain off juices.
Stir in tomato.
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.
Gut into wedges to serve.