Scrambled Egg Bowl
Scrambled Egg Bowl with grilled Red Peppers, zucchini and mushrooms.
- 2 Eggs
- 1 Red Bell Pepper Yellow or Orange bell peppers are fine too. Green peppers are a little rough for breakfast.
- 2 cups Mushrooms
- 1 Zucchini
- 1 Onion optional
- 2 slices bacon
- 1 tablespoon shredded cheddar cheese
- 2 tablespoons olive oil
- Salt & Pepper To taste
Slice peppers, mushrooms and zucchini. If using onion, slice it also. Add olive oil to a pre-heated frying pan and add peppers, mushrooms and zucchini. Season with salt and pepper. Cook for 5-10 minutes until desired firmness of the vegetables has been reached and set aside.
Crack 2 eggs into a bowl and beat with a fork or a hand mixer. Spray a preheated frying pan with cooking spray and pour egg mixture in. Lightly scrape the pan with a spatula to form curds. Continue doing this until the eggs are no longer in liquid form (2-5 minutes).
Add eggs, bell pepper, mushrooms, zucchini, onion (optional) and bacon to a bowl. Top eggs with shredded cheddar cheese. Salt and pepper to taste.
Note: Large batches of vegetables can be prepared in a grill basket on the BBQ and stored in the fridge for about a week. The vegetables will have nice char to them when cooking on a BBQ. When ready to use, reheat the grilled vegetables in a frying pan before scrambling the eggs.
This is especially helpful when you don't have time during the week before work or school to grill the vegetables. Reheating in a frying pan will only take a few minutes.