Ingredients
Scale
- 2 – 3 slices cooked bacon, chopped
- 1 teaspoon bacon butter (rendered fat from baking bacon)
- 1 red potato, chopped
- 1 heaping cup of chopped zucchini
- 1/2 of a large red onion, chopped
- 8 oz. fresh mushrooms, sliced
- Red Robin Seasoning, Trader Joe’s 21 Seasoning Salute (or your favorite seasoned salt + salt-free seasoning mix) and freshly ground pepper
- 1 teaspoon bacon butter
- 5 eggs, whisked
- 1 – 2 Tablespoons finely chopped fresh herbs (basil, dill, oregano)
- 1 1/2 – 2 cups shredded cheeses (I used swiss, Asiago and a bit of white cheddar)
- 1 fresh garden tomato, chopped
Instructions
- Heat a large frying pan or cast iron pan over medium heat. Add the bacon butter and use a spatula to coat the bottom of the pan. Add the potatoes, cover, and cook for 10 – 15 minutes, stirring frequently, or until the potatoes are fully cooked and a little browned on the sides.
- Add the zucchini and onions and saute until the zucchini are tender and the onion is soft and translucent. Add the mushrooms, sprinkle with seasonings, then cover and cook, stirring occasionally until the mushrooms are tender.
- Remove the veggies from the pan. If there is any residue stuck on the bottom of the pan, scrub it out and rinse with hot water. Return the pan to medium heat and spray with cooking spray if desired, then coat with bacon butter. Pour in the whisked eggs, sprinkle with a little Red Robin seasoning and freshly ground pepper, then add the veggies, spreading them evenly around the pan. Sprinkle with most of the chopped bacon, the herbs and the cheeses, then the tomatoes on top. Sprinkle the rest of the bacon on top.
- Reduce heat to medium low, cover the pan and let cook for about 10 – 15 minutes longer or until the cheeses are melted and the eggs are set. Remove from heat, slice into wedges and serve.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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