Recipe Details
Ingredients
-
1tablespoonbutter
-
¼cupchopped mushrooms
-
1tablespoonchopped onion
-
1tablespoonchopped green bell pepper
-
1cupcrushed tomatoes
-
1tablespooncapers
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6largeeggs, beaten
-
4slicesbread, toasted
Cooking Directions
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Melt butter in a large skillet over medium-high heat. Cook and stir mushrooms, onion, and bell pepper in hot butter until soft, about 5 minutes. Add tomatoes and capers; bring to a simmer.
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Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes.
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Spoon egg mixture over toast.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories222 | |
| % Daily Value * | |
| Total Fat 11g |
15% |
| Saturated Fat 4g |
22% |
| Cholesterol 287mg |
96% |
| Sodium 440mg |
19% |
| Total Carbohydrate 18g |
7% |
| Dietary Fiber 2g |
7% |
| Total Sugars 2g |
|
| Protein 13g |
25% |
| Vitamin C 8mg |
9% |
| Calcium 101mg |
8% |
| Iron 3mg |
18% |
| Potassium 333mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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