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Spinach, Zucchini, and Roasted Bell Pepper Scramble
with bacon

Active: 30 min Total: 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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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.

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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (78)
Gluten-free (3)
Paleo (5)
Vegetarian (14)

51 reviews

This came together fairly quickly. Great flavors

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

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
0 Helpful

used mushrooms instead of spinach. it was quick and easy!

By: Meredith
Posted: Mar 13, 2019
Diet: Paleo
0 Helpful

This was fine, but wasn't good enough to warrant the extra fuss of the roux and broth - I could have just tossed the cooked tortellini with olive oil, lemon and fresh herbs and it would have tasted just as good.

By: Sarah
Posted: Mar 13, 2019
Diet: Vegetarian
0 Helpful

This recipe was amazing! For Italian recipes I always just follow my own way with the spices since it’s pretty hard to ruin a pasta dish with too much oregano. I added some basil, parsley, thyme, pepper, etc. until I was satisfied with the flavor and I also added some sausage medallions. I also had some leftover mozzarella so I added that and then the Parmesan. It was so good!!!

By: Alexandra
Posted: Mar 13, 2019
Diet: Original
0 Helpful

We didn't want cheesy tortellini so we made this with farfalle and it turned out tasty. Used canned artichoke hearts and let the sauce sit a bit to thicken. We added extra garlic and looked forward to leftovers!

By: Angela
Posted: Mar 13, 2019
Diet: Original
0 Helpful