Recipe

A A A

• 1/2 cup peas
• 1/2 cup carrot, thinly sliced
• 1/2 cup asparagus, sliced into 1 inch pieces
• 4 slices bacon, diced
• vegetable oil , if needed
• 1 onion, diced
• 8 eggs
• salt and pepper

• 1 Steam or boil peas, carrots and asparagus until tender, drain well and set aside.
• 2 Cook bacon in an ovenproof skillet over low heat until crisp.
• 3 Remove with slotted spoon and place on paper towels to drain.
• 4 Add vegetable oil to bacon grease (if necessary) to equal 2 tablespoons.
• 5 Increase heat to medium/low and add the onion.
• 6 Cook until transparent, stirring occasionally.
• 7 Add vegetable mixture to onions and cook for another 10 minutes.
• 8 Meanwhile, in another bowl, beat eggs and salt and pepper together.
• 9 Pour over mixture in skillet and add bacon crumbles. Stir gently.
• 10 Preheat broiler.
• 11 Reduce heat and cover eggs. Cook until almost set.
• 12 Remove lid and place under broiler until eggs are lightly browned (about 3 minutes).
• 13 Remove from oven and cut into wedges.
• 14 **Alternate recipe** Can also be made by substituting 1 cup of cooked, diced potatoes for the veggies.