On the Table: Veggie and Bacon Scramble

My favorite dishes are those that only take one pan - less cleaning!  Well, they need to taste good.  But if they are non-pan-intensive, that is a huge bonus!  I got like 2.5 dozen eggs at the grocery store a little while ago, because it was much cheaper to buy them that way, so I have been using a lot of eggs recently...bleu cheese eggs, omelettes, and now, a scramble!  I really loved the veggie scramble I had at Silver Diner recently, so I used that as an inspiration.  It definitely wasn't vegetarian, though - I loaded up on bacon!  To prepare:

Dice up half a pound of bacon.

Put the bacon in a ten inch saute pan.  Cook over medium heat, stirring occassionally, until the bacon just starts to get crispy and most of the fat has been rendered.

While the bacon is cooking, dice up half a large zucchini and half a large tomato.

Add the zucchini to the bacon first.

Also add to the pan salt, freshly ground black pepper, and a few dashes of red chili flakes.

Cook for just a few minutes, until the zucchini starts to cook.  Add in the tomato.

Cook for a few more minutes, until the zucchini is almost cooked through. 

While the vegetables are cooking, beat five eggs.

When the zucchini is almost cooked through (the zucchini is much denser than the tomatoes, so you really want to judge done-ness by the zucchini - you want the vegetables to be perfectly cooked at the same time as the eggs are done), add the eggs to the pan. 

Cook, stirring just like you would for scrambled eggs, until the eggs are cooked to your preferred level of doneness.

I served this dish for dinner, but it would also be delicious for breakfast or brunch.

Enjoy!