SERVES 2

    PREP TIME: 5 minutes

    COOK TIME: 28 minutes

    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 eat cheese, great with cheese. Or so I’m told. If you have a batch of Avocado Lime Dressing (here) or Basil Vinaigrette & Marinade (here) on hand, drizzle some over the top!

    8 strips bacon (about 8 oz/225 g)

    1 packed cup spiral-sliced butternut squash (about 5¼ oz/150 g)

    ½ green bell pepper, diced

    6 large eggs, beaten

    ½ cup (40 g) sliced green onions (green parts only)

    ¼ teaspoon ground black pepper

    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.
    2. 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.
    3. Add the beaten eggs, green onions, and black pepper. Mix with a large spoon until fully incorporated.
    4. 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.
    5. Divide evenly between 2 plates, top with remaining crumbled bacon, and dig in!

    STORE IT: Keep in an airtight container in the fridge for up to 3 days.

    REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2 minutes, or place in a frying pan with a drop of oil, cover, and reheat over medium heat for 5 minutes.

    Per serving:

    calories: 395 | calories from fat: 243 | total fat: 27 g | saturated fat: 8.6 g | cholesterol: 578 mg

    sodium: 474 mg | carbs: 11.7 g | dietary fiber: 2.5 g | net carbs: 9.2 g | sugars: 1.8 g | protein: 26.3 g

    FAT : 62%
    CARBS : 12%
    PROTEIN : 26%