Western Scramble

Breakfast | May 16, 2015 | By

Western Scramble
Serves 2
  1. 4 slices bacon
  2. 4 large eggs
  3. 1 medium zucchini, diced
  4. 1 medium garlic clove, minced
  5. 1 medium tomatoes, diced
  6. 1 handful spinach
  1. Cook bacon, remove from pan and reserve 1 tablespoon of the bacon drippings in the pan. (Alternatively, cook bacon on baking sheet in oven for 20 minutes at 350 F while everything else cooks).
  2. Meanwhile, wash and chop the vegetables.
  3. Over medium-high heat, add the zucchini, garlic and tomato to the pan with the remaining bacon drippings. Sauté with coconut oil or ghee until just before tender.
  4. While cooking, beat eggs in a small bowl. Set aside.
  5. Crumble cooked bacon and set aside.
  6. When the vegetables are almost done, add the beaten eggs and crumbled bacon to the pan, along with the fresh spinach. Turn heat to medium-low and cook until the eggs are fluffy and firm.
  7. Season with freshly ground black pepper and sea salt, if desired.
Hearth and Honey http://hearthandhoney.com/


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