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Ingredients25 m servings 222
Original recipe yields 4 servings
- Melt butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer.
- Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Spoon egg mixture over toast.
Per Serving: 222 calories; 11.4 18.3 12.7 287 440 Full nutrition
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