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Spinach, Zucchini, and Roasted Bell Pepper Scramble
with bacon

Active: 30 minTotal: 30 min

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

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

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

Make

  1. Heat a large skillet over medium heat. Add bacon and cook bacon on both sides until crisp, 6 to 8 minutes total.
  2. 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.
  3. Add spinach and garlic. Saute until spinach begins to wilt, ~2 minutes
  4. 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.
  5. Serve scrambled eggs with bacon on the side. Enjoy!

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Reviews

This meal has 49 reviews

Good, quick dinner

By: Amanda
Posted: Mar 15, 2019
Diet: Original

Not bad. Could have used more veggies.

By: Chris
Posted: Mar 15, 2019
Diet: Vegetarian

This made so much food!! It barely fit in my skillet! Absolutely delicious!

By: Kate
Posted: Mar 15, 2019
Diet: Gluten-free

Quick and easy! I think next time I'll swap the roasted red peppers for fresh but otherwise great for a weeknight

By: Amanda
Posted: Mar 14, 2019
Diet: Original

This came together fairly quickly. Great flavors

By: Nancy
Posted: Mar 14, 2019
Diet: Original

We all loved this recipe! It was easy to make and came together quickly. We did use 20oz of pasta and added more flour, butter, and stock to match. We also used canned artichokes. We will surely be making this again!

By: Wendy
Posted: Mar 14, 2019
Diet: Original