Makes a hearty breakfast for two adults.
Approximate cooking time: 20 minutes
Ingredients
- 4 bacon slices
- 4 eggs
- 1 medium zucchini, diced
- 1 clove garlic, minced
- 1 medium tomato, diced
- 1 handful spinach
Instructions
- Cook bacon, remove from pan and reserve 1 Tbs of the bacon drippings in the pan. (Alternatively, cook bacon on baking sheet in oven for 20 minutes at 350F 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. Saute until just before tender.
- While cooking, beat eggs in a small bowl. Set aside.
- Crumble 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 heat to medium-low and cook until the eggs are fluffy and firm.
6 Comments
KSmith
This dish is amazing!
What I generally do is start the week by cooking up a pound of bacon (say, on a Sunday) and then stick it in the fridge to use all week on salads and in breakfasts like this. Saves lots of time! I also keep the bacon fat/drippings in a glass and just put some plastic wrap loosely over the top. It seems to be fine sitting on the counter for a few days like that, but someone can correct me if I’m wrong about the stability of doing that.
Now, for this dish, I substitute in cherry tomatoes and those little, yellow tomatoes. I like the mix of tangy and sweet this provides, and the colors make the dish visually appealing (hey, that’s important! :). I also cut up fresh basil to add along with the spinach — it adds a nice punch of flavor.
Lastly, maybe it’s just my stove or my pan, but I can never get the eggs to cook all the way through by leaving the mixture on “one side,” so about halfway through the cooking, I flip the entire thing to ensure evenness.
jengaines
That’s a great idea about precooking the bacon! I will start doing that, thanks!
Bumhugs
While leaving bacon fat out is done by a lot of people (including my parents), there is no real benefit to leaving it out as opposed to putting it in the fridge. Why risk the potential for bacterial overload when you can just throw it in the cold box and nix the worries altogether?
Jesse
What about the nitrites in bacon? I though they cause cancer? And if your reusing bacon fat drippings wouldn’t that be chock full of cancer causing nitrosamines?
Neely
Jesse – Read this: http://www.paleoplan.com/2012/07-19/qa-is-bacon-paleo/
grayzone
I know everyone has preferences but can you please include time guidelines for cooking when you say things like
“Saute until just before tender.”
” cook until the eggs are fluffy and firm.”
Some time guidelines would be very helpfull