- 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
- 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.