Cross-country Scrambler
We ate this scrambled egg dish a lot when we lived in the RV exploring the country. It’s easy, delicious, and, if you can
Ingredients
- 8 strips bacon (about 8 oz/225 g)
- 1 packed cup spiral-sliced butternut squash
- 0.5 green bell pepper, diced
- 6 large eggs, beaten
- 0.5 cup (40 g) sliced green onions (green parts
- 0.3 tsp ground black pepper
Instructions
- 1
Cook the bacon in a large frying pan over medium heat until crispy, about 15 minutes. Remove the bacon from the pan, leaving the grease in the pan. When the bacon has cooled, crumble it. Add the squash and bell pepper to the pan with the bacon grease. Cover and cook over medium-low heat for 8 minutes, or until the vegetables are fork-tender. Add the beaten eggs, green onions, and black pepper. Mix with a large spoon until fully incorporated. Cook, uncovered, for 5 minutes, stirring every minute, or until the eggs are cooked to your liking. Once complete, fold in half of the crumbled bacon. Divide evenly between 2 plates, top with remaining crumbled bacon, and dig in!