Ingredients
Scale
- 1 slice of lean, nitrate-free bacon
- 1 clove garlic, peeled & chopped
- 1 small vidalia onion, peeled & chopped (about 3/4 cup)
- 1 small zucchini, chopped (about 1 1/2 – 1 3/4 cups)
- Red Robin Seasoning (or your favorite seasoned salt) & freshly ground pepper
- 4 large eggs
- 1 cup shredded Asiago Fresco cheese
- About 10 cherry tomatoes, halved
Instructions
- Cook the bacon over medium heat in a medium frying pan. Remove from the pan and drain off any excess oil. Chop or crumble the bacon into bits.
- Return the bacon bits to the pan. Add the garlic, onion and zucchini and saute over medium heat until the onion is translucent and the zucchini is tender. Sprinkle with Red Robin Seasoning and freshly ground pepper to taste. Stir to mix in the seasonings, then remove the bacon zucchini mixture from the pan and give it a quick rinse in hot water, then towel dry (with clean towel).
- In a small bowl, quickly whisk the eggs together and add 2 Tablespoons water. Sprinkle with Red Robin Seasoning and freshly ground pepper and whisk a little more.
- Heat the frying pan over medium heat just until hot, then reduce heat to medium low. Pour in the eggs, sprinkle with the zucchini mixture, then the cheese. Top with chopped tomatoes. Cover and let cook for about 10 minutes or until the cheese is melted and the eggs are set, reducing heat if needed to cook the eggs all the way through.
- Slice into wedges and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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