Spinach, Zucchini, and Roasted Bell Pepper Scramble
with bacon

Name: Spinach, Zucchini, and Roasted Bell Pepper Scramble
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 oz Zucchini, cubed; 4 cloves Garlic, chopped; 1/2 cup Roasted bell peppers, chopped (from a jar of roasted red bell peppers); 5 oz Baby spinach, chopped; 8 Eggs; 8 strips Bacon; 3 Tbsp Butter

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Spinach, Zucchini, and Roasted Bell Pepper Scramble

This scramble is packed with veggies and served with a side of bacon for a nutritious twist on breakfast-for-dinner.

Ingredients

Metric

Servings:

Spinach, Zucchini, and Roasted Bell Pepper Scramble:

Zucchini - 10 oz , cubed
Garlic - 4 cloves , chopped
Roasted bell peppers - 1/2 cup , chopped (from a jar of roasted red bell peppers)
Baby spinach - 5 oz , chopped
Eggs - 8
Bacon - 8 strips
Butter - 3 Tbsp

Prep

Zucchini / Garlic / Roasted bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Spinach - Roughly chop spinach. (Can be done up to 2 days ahead)
Eggs - Whisk eggs.

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Make

Heat a large skillet over medium heat. Add bacon and cook bacon on both sides until crisp, 6 to 8 minutes total.
While bacon cooks, heat a large nonstick pan over medium heat. Add butter. When butter melts, add zucchini with a pinch of salt and saute until zucchini is tender, 4 to 5 minutes.
Add spinach and garlic. Saute until spinach begins to wilt, ~2 minutes
Add eggs and cook, stirring frequently, until eggs are scrambled to your liking, 4 to 6 minutes. Fold in roasted bell peppers and season with some salt and pepper.
Serve scrambled eggs with bacon on the side. Enjoy!

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