Garden Fresh Breakfast Recipe

3 1
Publisher Photo

Garden Fresh Breakfast Recipe

Be the first to add a review
3 1
Publisher Photo
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!
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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.
Originally published as Garden Fresh Breakfast in Cookin' Up Country Breakfasts Cookbook 1994, p30

Nutritional Facts

1 piece: 182 calories, 14g fat (7g saturated fat), 169mg cholesterol, 510mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 11g protein.

  • 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
  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.
Originally published as Garden Fresh Breakfast in Cookin' Up Country Breakfasts Cookbook 1994, p30

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarden Fresh Breakfast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review