I made this last night when we didn’t have much time for dinner, but wanted something tasty and healthy for dinner. It makes enough scrambled eggs for a family of four.
- 7 x Eggs
- 1/4 cup of Water
- 2 x shredded/grated Medium Zucchinis
- 1/2 diced Capsicum / Bell Pepper
- 1 x diced Brown Onion
- 4 x Bacon Rashers
- 1 tablespoon cooking oil
- Ground Pepper
- Shredded Cheese
Break the eggs into a mixing bowl with the water and stir it all together.
After the eggs are mixed with the water (the whites and yokes are mostly mixed together) add the shredded zucchini, ground pepper, salt and parsley. Stir it all together in the mixing bowl and set it aside.
Heat the cooking oil in a large frying pan over medium heat and start cooking the bacon and onion together. When the onion is started to get soft add the capsicum and continue to fry.
When the bacon, onion and capsicum are cooked lower the temperature a bit and add the egg mixture to the frying pan and mix it in with the cooked ingredients.
Make sure that you stir the mixture on occasion to make sure the egg doesn’t burn and stick to the pan.
The egg mixture is cooked when the eggs stick together nicely and there is no more water in the mixture.
When the mixture is cooked dish it up and put the shredded cheese on top. You might want to mix it in near the end of the cooking process, but my son can’t have dairy, so we just put it on the eggs after they are dished up. The cheese still melts through the egg mixture, as long as you haven’t waited too long.
I usually serve this with just buttered toast, but some people might like to also add tomato sauce / ketchup to it.