Garden Fresh Breakfast Recipe

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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!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

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


  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

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