Serves: 6
Total Calories: 243
Brown bacon and drain on paper towels. Remove all but 1/4 cup bacon fat from skillet. Sauté chopped onions until lightly browned add cauliflower pieces and stir-fry for 5 to 6 minutes. Combine eggs, salt and pepper to taste, soy sauce, grated cheese, optional chives or parsley, and one-half of the bacon. Pour over mixture in skillet and cook, stirring, until eggs are set. Remove to a warm platter and sprinkle with remaining bacon. Serve immediately.
Note: This recipe can be used with zucchini, peas and carrots mixed, asparagus, corn and limas, or any other combination pleasing to your taste.
This Egg Scramble With Vegetables recipe is from the Budget Cookbook. Download this Cookbook today.
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