Garden Vegetable Eggs

Serves: 6
Total Calories: 165


3 tablespoons margarine or butter
2 cups thinly sliced zucchini
1 cup sliced fresh mushrooms
1 medium onion, thinly sliced
2 medium tomatoes cut into wedges (2 cups)
1/2 teaspoon basil leaves
salt and pepper to taste
12 eggs
1/2 cup water
2 tablespoons margarine or butter for eggs


In a large cast iron skillet or Dutch oven, melt 3 tablespoons of margarine (butter), add zucchini, mushrooms & onion saute over medium heat until crisp/tender. Add tomatoes and 1/2 teaspoon basil. Cover and cook for one to two minutes or until tomatoes are thoroughly heated. Remove from heat.

Salt and pepper to taste. Arrange on serving platter, cover and keep warm.

At the same time, scramble eggs in two tablespoons of margarine or butter. Spoon over cooked veggies and sprinkle with basil. Serve immediately.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Favorite Camp Meals

Nutritional Facts:

Serves: 6
Total Calories: 165
Calories from Fat: 87

This Garden Vegetable Eggs recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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