On many a night, when time seems to have slipped by without notice, we whip up something similar to this quick and easy egg recipe that we found courtesy of Allrecipes.com. We use whatever is available in the fridge at the time, but always start the dish with fresh eggs generously donated to us by our lovely laying hens. If you’ve tasted farm fresh eggs, you know there is little comparison between them and the store-bought variety. An inexpensive dish like this with fresh eggs and veggies, seems much heartier and filling than the cost might suggest. And it’s good for you!
What is your favorite ingredient to throw into an egg scramble? Comment below or toss your answer over to our Facebook page. 🙂
Prep Time: 25 Minutes
Cook Time: 8 Minutes
Ready In: 33 Minutes
1 tablespoon butter
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup sliced fresh mushrooms
1/2 cup diced bacon
4 eggs, lightly beaten
salt and ground black pepper to taste
1/2 cup diced ripe tomato
1/2 cup freshly grated
1 tablespoon ketchup
1. Melt the butter over medium heat in a large skillet. Add the onion and bell pepper; cook and stir until the onion is transparent, 5 to 7 minutes. Stir in the mushrooms and bacon, and cook 2 minutes more. Remove skillet from heat, and place the vegetable-bacon mixture in a bowl.
2. Pour the eggs into the same skillet. Cook and stir gently just until the eggs are soft. Stir the vegetable-bacon mixture into the eggs. Season with salt and pepper. Cook the eggs until firm. Remove skillet from heat and stir in the tomato and cheese. If desired, stir in the ketchup.