We love to have breakfast items for dinner. It’s quick, easy and delicious.
This recipe was developed for Babble’s Family Kitchen.
Yield: Serves 4
8 eggs
1/2 cup milk
2 medium zucchini, grated
1 medium tomato, diced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
salt and pepper
1/4 lb bacon, chopped
1/2 cup Colby and Monterrey jack shredded cheese
1. Preheat broiler to low. Add chopped bacon to large skillet and cook until crisp. Scramble eggs and add milk, grated zucchini, chopped tomatoes, oregano, salt and pepper. Mix to combine. Drain excess fat if desired.
2. Add egg and vegetables to skillet. Cook until it’s set up on the edges. Top with cheese, and move to oven. Cook until lightly browned, puffy, and set.
