8 oz mushrooms, sliced
1 c. zucchini, chopped
1 c. green bell pepper, chopped
¼ c. green onions, sliced
1 T. 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 margarine 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: 90 calories; 4 g fat; 95 mg cholesterol; 200 mg sodium; 5 g carbohydrates; 1 g fiber; and 9 g protein.