Garden Fresh Breakfast

• 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 large eggs
• 2 tablespoons water
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup 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.

mushrooms, zucchini, green pepper, green onions, butter, tomato, eggs, water, mustard, salt, pepper, shredded monterey jack cheese, paprika

Taken from www.tasteofhome.com/recipes/garden-fresh-breakfast/ (may not work)