Directions:
- In a large skillet, saute mushrooms, zucchini, green pepper and onions in butter for 5 minutes or until tender; drain. 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. Cut into wedges to serve. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181 Kcal (758 kJ) | ||
| Calories from fat | 113.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 19% | |
|---|---|---|---|
| Cholesterol | 185.25mg | 62% | |
| Sodium | 484.67mg | 20% | |
| Potassium | 644.78mg | 14% | |
| Total Carbs | 6.88g | 2% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 11.82g | 24% | |
| Vitamin C | 41.2mg | 69% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 106.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 74.29 Kcal (311 kJ) | ||
| Calories from fat | 46.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 19% | |
|---|---|---|---|
| Cholesterol | 76.04mg | 62% | |
| Sodium | 198.93mg | 20% | |
| Potassium | 264.65mg | 14% | |
| Total Carbs | 2.82g | 2% | |
| Sugars | 1.15g | 11% | |
| Dietary Fiber | 0.9g | 9% | |
| Protein | 4.85g | 24% | |
| Vitamin C | 16.9mg | 69% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 12% | |
| Calcium | 43.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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