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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)
  Butter/Margarine 2 Tablespoon
  Tomato 1 Medium, diced and seeded
  Eggs 4
  Water 2 Tablespoon
  Dijon mustard 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded monterey jack cheese 4 Ounce (1 Cup)
  Paprika To Taste

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1072 Calories from Fat 716

% Daily Value*

Total Fat 81 g124.8%

Saturated Fat 42.1 g210.3%

Trans Fat 0 g

Cholesterol 1010.4 mg336.8%

Sodium 2058.1 mg85.8%

Total Carbohydrates 31 g10.3%

Dietary Fiber 9.4 g37.7%

Sugars 13.4 g

Protein 63 g126%

Vitamin A 137.7% Vitamin C 197%

Calcium 98.9% Iron 38.6%

*Based on a 2000 Calorie diet


Garden Fresh Breakfast Recipe