Garden Breakfast Skillet a great suggestion for any meal (dinner, too!)

That trip across the Texas-Oklahoma border for Hubby’s regularly scheduled physical exam last week netted us more than just a stellar report on his lowered cholesterol level. Roadside veggie stands that are part of the Chickasaw Nation’s provision for its “elder” citizens always rate a stopover on our trips across the Red River.

The stand proprietors were wagging their heads with regret about their low supply this year because of the drought. They apologized for a reduced amount of offerings. But I saw tomatoes the size of grapefruit and giant piles of nice zucchini, yellow squash, and onions, among other items. I had no trouble finding produce to fill up my grocery bags to bring back to Texas.

I also brought home with me a few new recipe cards from the Chickasaw Nutrition Services, which has offices just across from the clinic where Hubby gets his physical. One I couldn’t wait to try was Garden Breakfast Skillet, an omelet-like dish that just happened to use my newly acquired tomatoes, zucchini, yellow squash, and onion. Even though the recipe had breakfast in the title, I stirred this up for our meal last evening. Wonderful, quick, and healthy! Who could ask for three better adjectives (especially the quick part on a busy Monday) to describe a dinner?

Garden Breakfast Skillet

2 cloves garlic, chopped

8 ounces mushrooms, sliced

1 cup zucchini, chopped

1 cup green Bell pepper, chopped

1/4 cup green onions, sliced (I subbed with white onion)

1 tablespoon margarine

1 medium tomato, diced

4 eggs (or 1 cup egg substitute)

2 tablespoons water

2 tablespoons Dijon mustard

1/4 teaspoon pepper

1 cup fat-free mozzarella cheese, shredded

dash paprika

In a large skillet over medium-high heat sauté garlic, mushrooms, zucchini, green pepper, and onions in margarine for 5 minutes or until vegetables are tender. Stir in tomato. In a separate bowl beat the eggs, water, mustard, and pepper. Pour egg mixture over vegetables in skillet; reduce to medium heat. Cover skillet and cook for 5-10 minutes or until eggs are set. Sprinkle with cheese and paprika. Cut into wedges and serve. Makes 8 servings.