Scrambled Eggs with Bacon and Vegetables

Source: www.paleoplan.com
Course: Breakfast
Preperation time: 10min
Cooking Time: 20min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
4 Slice(s) Bacon 0 0 0 0 16 16 144 144
4 Large(s) Egg(s) 13 13 1 1 11 11 155 155
1 Fresh Garlic Clove, Minced 0 0 0 0 0 0 2 2
1 Medium Zucchini, Diced 2 2 4 4 0 0 22 22
1 Medium Tomato, Diced 1 1 2 2 0 0 11 11
1 Handful Spinach 0 0 1 1 0 0 3 3
Total: Approximate Nutrition Info, Per Serving: 15 8 27 337
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Instructions

  1. Cook bacon, remove from pan and reserve 1 Tbs of the bacon drippings in the pan. (Alternatively, cook bacon on baking sheet in oven for 20 minutes at 350F while everything else cooks).
  2. Meanwhile, wash and chop the vegetables.
  3. Over medium-high heat, add the zucchini, garlic and tomato to the pan with the remaining bacon drippings.  Saute until just before tender.
  4. While cooking, beat eggs in a small bowl.  Set aside.
  5. Crumble cooked bacon and set aside.
  6. When the vegetables are almost done, add the beaten eggs and crumbled bacon to the pan, along with the fresh spinach.  Turn heat to medium-low and cook until the eggs are fluffy and firm.
Visit www.paleoplan.com for the full instructions.

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