Added to shopping list. Go to shopping list.
Ingredients25 m servings 222 cals
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 g fat; 18.3 g carbohydrates; 12.7 g protein; 287 mg cholesterol; 440 mg sodium. Full nutrition
ReviewsRead all reviews 1