Summer Vegetable and Bacon Scramble
with balsamic tomato and basil salsa

Name: Summer Vegetable and Bacon Scramble
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups Grilled vegetables (leftover from Tuesday), finely chopped; 6 Eggs; 6 strips Bacon; 1 Tbsp Oil, olive; 12 oz Tomatoes, chopped; 6 leaves Basil, chopped; 2 tsp Vinegar, balsamic; 2 tsp Oil, olive

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Thanks to leftover grilled vegetables from earlier in the week, this is a super fast breakfast-for-dinner style scramble. Add bacon for crunch and a fresh tomato and basil "salsa" to serve on the side.

Dependency

Shrimp and Grilled Vegetable Salad

Ingredients

Metric

Servings:

Summer Vegetable and Bacon Scramble:

Grilled vegetables (leftover from Tuesday) - 2 cups , finely chopped
Eggs - 6
Bacon - 6 strips
Oil, olive - 1 Tbsp

Balsamic Tomato and Basil Salsa:

Tomatoes - 12 oz , chopped
Basil - 6 leaves , chopped
Vinegar, balsamic - 2 tsp
Oil, olive - 2 tsp

Prep

Grilled vegetables - If leftover grilled vegetables from Tuesday are not already chopped, chop into bite-sized pieces. (Can be done up to 2 days ahead)
Tomatoes / Basil - Finely chop tomatoes and basil. Combine with vinegar and oil (portion for salsa).
Eggs - Whisk eggs.

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Make

Heat a large skillet or griddle over medium heat. Add bacon and cook on both sides until crisp. Transfer to a paper towel-lined plate.
While bacon is cooking, heat a nonstick pan with oil (portion for scramble) over low-medium heat. Add eggs and scramble, stirring constantly, until cooked to your liking, 5 to 6 minutes.
Gently stir vegetables into scrambled eggs until heated through. Season with some salt and pepper.
Divide eggs between serving plates. Crumble bacon over top. Serve with salsa on the side and mix everything together as you eat. Enjoy!

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