8 oz mushrooms, sliced
1 c. zucchini, chopped
1 c. green bell pepper, chopped
¼ c. green onions, sliced
1 T. butter or acceptable margarine
1 medium tomato, seeded and diced
4 eggs
2 T. water
2 T. Dijon mustard
2 cloves garlic, chopped
¼ t. pepper
1 c. mozzarella cheese, shredded
paprika
In a large skillet, sauté garlic, mushrooms, zucchini, green pepper and onions in butter for 5 minutes or until tender over medium high heat. Stir in tomato. In a separate bowl, beat the eggs, water, mustard, and pepper. Pour over vegetables and reduce to medium heat. Cover and cook for 5-10 minutes or until eggs are set. Sprinkle with cheese and paprika. Cut into wedges and serve.
Makes 8 servings.
Nutrition Information: 110 calories; 7 g fat; 100 mg cholesterol; 170 mg sodium; 5 g carbohydrates; 1 g dietary fiber; and 8 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA’s Food Stamp Program. This institution is an equal opportunity provider and employer.