Spinach, Zucchini, and Roasted Bell Pepper Scramble
with bacon
This scramble is packed with veggies and served with a side of bacon for a nutritious twist on breakfast-for-dinner.
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Ingredients
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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