Scrambled Eggs with Bacon and Vegetables
Ingredients
- 4 slices bacon
- 1 medium zucchini diced
- 1 medium garlic clove minced
- 1 medium tomato diced
- 4 large eggs
- 1 cup fresh spinach
Instructions
- Cook the bacon, remove from the pan, and reserve 1 tablespoon of the bacon drippings in the pan. (Alternatively, cook the bacon on a baking sheet in the oven for 20 minutes at 350°F while everything else cooks.) Meanwhile, wash and chop the vegetables.
- Over medium-high heat, add the zucchini, garlic, and tomato to the pan with the remaining bacon drippings.
- Sauté until just before tender.
- While cooking, beat the eggs in a small bowl. Set aside.
- Crumble the cooked bacon, and set aside.
- When the vegetables are almost done, add the beaten eggs and crumbled bacon to the pan, along with the fresh spinach.
- Turn the heat to medium-low, and cook until the eggs are fluffy and firm.
- Season with freshly ground black pepper and sea salt, if desired.
Nutrition
Calories: 355kcalCarbohydrates: 10gProtein: 20gFat: 27g
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