Eggs, bacon, and veggies

  • 4 bacon slices
  • 4 eggs
  • 1 medium zucchini, diced
  • 1 clove garlic, minced
  • 1 medium tomato, diced
  • 1 handful spinach
  1. Cook bacon, remove from pan and reserve 1 Tbs of the bacon drippings in the pan.
  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.  Saute 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.
This recipe was inspired in part or whole from here.