Egg Scramble With Vegetables
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1/2 pound bacon cut in 1/2 -inch pieces
2 onions chopped (about 2 cups)
1 cauliflower small, coarsely chopped (about 3 cups)
8 eggs lightly beaten
Salt and freshly ground pepper to taste
1 tablespoon soy sauce
1 cup swiss cheese grated natural
2 teaspoons chives chopped fresh or fresh parsley (optional)
Brown bacon and drain on paper towels. Remove all but 1/4 cup bacon fat from skillet. Sauté chopped onions until lightly browned; add cauliflower pieces and stir-fry for 5 to 6 minutes. Combine eggs, salt and pepper to taste, soy sauce, grated cheese, optional chives or parsley, and one-half of the bacon. Pour over mixture in skillet and cook, stirring, until eggs are set. Remove to a warm platter and sprinkle with remaining bacon. Serve immediately.
Note: This recipe can be used with zucchini, peas and carrots mixed, asparagus, corn and limas, or any other combination pleasing to your taste.
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