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The Seymour House
South Haven, Michigan
Garden Fresh Breakfast
In a large non-stick skillet, saute mushrooms, zucchini, green pepper, and onions in butter for 5 minutes or until tender. Drain off juices. Stir in tomato. In a bowl, beat the eggs, water, mustard, salt and pepper. Pour over vegetables. Cover and cook over medium heat for 5 to 10 minutes or until eggs are set. Sprinkle with cheese and paprika. Cut into wedges to serve.
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