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Egg Scramble With Vegetables |
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Serves: 6
Print this Recipe
1/2 pound bacon cut in 1/2 -inch pieces
2 onions chopped (about 2 cups)
1 cauliflower small, coarsely chopped (about 3 cups)
8 eggs lightly beaten
Salt and freshly ground pepper to taste
1 tablespoon soy sauce
1 cup swiss cheese grated natural
2 teaspoons chives chopped fresh or fresh parsley (optional)
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.
Egg Scramble With Vegetables comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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