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Blanch the mushroom in boiling water, drain and chop and set a side.
Finely chop the tomatoes and vegetables for later use.
Whisk together egg, salt, oregano, thyme and pepper in a medium size bowl.
Heat oil in a non stick pan and saute onions until translucent.
Add vegetables and mushroom, stir fry and cook for 3-4 minutes or until soft.
Add egg and gently stir fry to scramble the eggs.
When the eggs are scrambled, remove from the heat and serve along with tossed whole wheat bread.

per 1 serving size (unscaled)

Amount Per Serving

Calories 221 kcal

Calories from Fat 99

% Daily Values*

Total Fat 11 g

15.71%

Saturated Fat 3.46 g

14.42%

Polyunsaturated Fat 2.26 g

Monounsaturated Fat 4.45 g

Cholesterol 372 mg

148.8%

Sodium 155 mg

6.74%

Potassium 609 mg

Total Carbohydrate 14 g

4.52%

Dietary Fiber 4.24 g

13.25%

Sugars 2.81 g

3.12%

Protein 17 g

Vitamin A 19.44%

Vitamin C 25%

Calcium 14%

Iron 38.46%

* Nutritional Values are estimated and may vary

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