INGREDIENTS:2 medium portabella mushroom caps
1 ½ oz. butter
2 oz. diced green pepers
1 oz. diced red peppers
1 ½ oz. chopped green onion
1 ½ oz. julienne zucchini
pinch of cilantro
to taste, Cajun seasonings
3 large eggs, well beatenDIRECTIONS:Grill mushroom caps until golden brown. Melt butter in 8-inch saute pan. Add all vegetables and seasonings. Saute until vegetable mixture begins to wilt. Add eggs and scramble until eggs are firm throughout (with no visible liquid egg remaining). To serve, place two mushroom caps on a plate. Divide egg mixture evenly between two mushroom caps. Garnish with cilantro leaf. Serve with 3 oz. hash browns and mixed fresh fruit. Serve with English muffin (on separate plate).
SERVINGS:1 servingFrom:Scott MacKay and Tom Bozonelos, Owners, Egg’lectic Cafe, Wheaton, Ill.PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD