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Bacon Parmesan Zucchini Scramble

Because who doesn't love a good garbage skillet every once in a while?

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How was everyone’s Thanksgiving weekend? Awkward run-ins with relatives? Spent all your time and energy chasing kids around? Sat and wondered if gremlins magically DOUBLE the amount of dishes that you thought were actually in the house?

One would think that the nights that I don’t feel like cooking occur few and far between, given the fact that I write a blog that’s mainly about food. Welp, after a WOD that included 100 thrusters, and my forgetfulness resulting in no thawed meat but bacon in the house, Tuesday night was a garbage skillet kind of night. Breakfast for dinner! Wasn’t planning on anything fancy, however the results were pretty tasty – so I whipped out the camera and decided to share!

Zucchini is an underrated vegetable. At least in my book it is. My older sister heartily disagrees – put a zucchini or squash in her line of sight and you will get DAGGER EYES. Imagine how many good girl points I won when I was little because I ate all my veggies on zucchini night. Winner winner squash for dinner!

I hit a 150lb squat clean PR this past weekend at open gym. Yay! Totally irrelevant, but I just feel like tooting my own horn a little bit. I was (still am) really happy with how solid it felt. *toot toot*

Bacon Parmesan Zucchini Scramble

– 2-3 Eggs, whisked
– Approx 1tsp Flavor God Everything Seasoning
– 1/2-1 full cup of sliced Zucchini, cooked
– 2-3 slices Applegate Natural Sunday Bacon
– Shredded (not grated) Parmesan Cheese to taste

1) In a nonstick skillet over medium heat, cook the bacon first, then set aside on a paper towel to let some of the excess grease drain.

2) Drain the remainder of the bacon grease from the pan, but don’t wipe it clean! You want to leave some behind.

3) While the bacon is browning:

  • Cook the zucchini (I admit it, I nuked a bowl of frozen zucchini this time around. #sorrynotsorry)
  • Whisk the eggs, seasoning and parmesan shreds together in a separate bowl

4) Once your pan is hot & ready, pour the egg mixture and veggies into the skillet. Stir continuously, so it cooks at an even pace. As it nears being done, chop the bacon up and toss it back into the skillet to incorporate it into the mix.

BOOM. Seriously easy breakfast. Or dinner. Lunch. Snack?

Please tell me I’m not the only one who just throws random -ish into a skillet with fingers crossed that dinner won’t be terrible.

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