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Fresh Vegetable Gazpacho Eggs
Status: Approved
NameFresh Vegetable Gazpacho Eggs
CategoryBreakfast
Serves/Yields6-8
SourceDOwens
DifficultyEasy
Ingredients
Sauce:
3/4 c finely chopped peeled tomato
3/4 c finely chopped zucchini
3/4 c finely chopped cucumber
1 c mild taco sauce
Eggs:
1/4 c butter
1 c chopped onions
12 eggs
2 Tables. water
salt and pepper to taste
1 cup shredded cheddar cheese

Directions
Step: 1In a small bowl combine all the sauce ingredients. Set aside. In a large skillet melt butter. Add onions and saute until tender. In a large bowl, beat eggs and water and pour into onion skillet. Cook over low heat for 6 minutes. As edges setup lift mixture to allow uncooked egg to flow to the bottom of skillet. Cover and cook an addtional 2-3 minutes or until top is set. Remove from heat and sprinkle cheese on top. Cover and let stand 5 minutes or until cheese is melted. To serve cut into wedges and spoon sauce over top.

Nutrition Information
total carbs per serving = 6 g Makes 6-8 servings

DOwens

Time submitted: Sunday, August 15. 2004 at 23:35:52
Contributed By: Anonymous
 
 

 
 
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