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Garden Fresh Breakfast

By: Donna King  
"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!"

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 138 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 8 ounces fresh mushrooms, sliced
  • 1 cup chopped zucchini
  • 1/2 cup chopped green pepper
  • 1/4 cup sliced green onions
  • 2 tablespoons butter or margarine
  • 1 medium tomato, seeded and diced
  • 4 eggs
  • 2 tablespoons water
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup 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 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. Cut into wedges to serve.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2007 by LILY20 
This was delicious! I really liked the flavor from the mustard. But there's no way only 4... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2007 by vanessajbaca 
A really good and healthy recipe. I agree with the other reviewer, though, who said 4 eggs... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2009 by Caroline C 
I omitted the green bell pepper as we aren't huge fans, and added more tomatoes instead. Four... MORE

 
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