Garden Breakfast Skillet

Categories: Breakfast Foods

         

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Recipe Information

Serving Size

1 slice

Yield

Makes 8 servings

Nutrition Information

One serving is 90 calories, 4 g fat, 95 mg cholesterol, 200 mg sodium, 5 g carbohydrates, 1 g fiber, and 9 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 2 Cloves garlic, chopped
  • 8 oz Mushrooms, sliced
  • 1 c Zucchini, chopped
  • 1 c Bell pepper, green, chopped
  • ¼ c Green onions, sliced
  • 1 T Margarine
  • 1 Tomato, medium, seeded and diced
  • 4 Eggs
  • 2 T Water
  • 2 T Dijon mustard
  • ¼ t Pepper
  • 1 c Mozzarella cheese, fat-free, shredded
  • Dash paprika

Directions

  1. In a large skillet, SAUTÉ garlic, mushrooms, zucchini, green pepper and onions in margarine for 5 minutes or until tender over medium-high heat.
  2. STIR in tomato.
  3. In a separate bowl, BEAT the eggs, water, mustard and pepper.
  4. POUR over vegetables and REDUCE to medium heat.
  5. COVER and COOK for 5-10 minutes or until eggs are set.
  6. SPRINKLE with cheese and paprika. CUT into wedges and SERVE.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.