Serves: 6
Total Calories: 165
In a large cast iron skillet or Dutch oven, melt 3 tablespoons of margarine (butter), add zucchini, mushrooms & onion saute over medium heat until crisp/tender. Add tomatoes and 1/2 teaspoon basil. Cover and cook for one to two minutes or until tomatoes are thoroughly heated. Remove from heat.
Salt and pepper to taste. Arrange on serving platter, cover and keep warm.
At the same time, scramble eggs in two tablespoons of margarine or butter. Spoon over cooked veggies and sprinkle with basil. Serve immediately.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Favorite Camp Meals
This Garden Vegetable Eggs recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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