Bacon, Mushroom, Zucchini Scramble |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This recipe came about by throwing together tid bits of ingredients left in the fridge, but it has now become a breakfast favourite in our house. The amounts listed are just approximate. Other vegetables can be added/substituted - left-over boiled potatoes, shredded carrots - anything you have on hand, really. Ingredients:
6 -8 slices bacon |
5 mushrooms, sliced |
1 onion, chopped |
1/2 cup zucchini, shredded |
5 -6 eggs |
2 -3 tablespoons sour cream |
1/2 cup cheese, shredded |
salt and pepper |
Directions:
1. Place bacon slices on frying pan over low heat. You can bunch them up into little rosettes, that way the bacon will stay a bit juicy.
2. When bacon has just begun to brown, add the onions, mushrooms and zucchini to the pan. Increase heat to medium and fry, stirring occaisonally, till veggies have browned.
3. Meanwhile, beat the eggs with the sour cream. Add salt and pepper.
4. Pour egg mixture over the veggies in the pan. Let the mixture set a little, then scramble.
5. Sprinkle cheese on top of the scrambled eggs and let it melt, then stir everything around once more to combine.
6. Serve with toast.
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