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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here in northwest Missouri, we have an abundance of zucchini, peppers, onions and tomatoes. So I make this attractive garden recipe a lot, and that pleases my hungry family! 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 eggs |
2 tablespoons water |
2 tablespoons dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded monterey jack cheese |
paprika |
Directions:
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. 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.
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