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- 14 oz. Peer bacon, 18/22 count
- 20 oz. Peer ham, diced
- 16 oz. Zucchini, dices of firm outside part
- 12 oz. Onions, diced
- 16 oz. Peppers, diced, any color or mixed
- 16 oz. Tomatoes, fresh or canned, diced
- 12 Eggs, scrambled
- 1 1/2 tsp. Salt
- 1 1/2 tsp. Black pepper, finely grated
- 18 oz. Cheese, diced or shredded, any kind
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Preheat broiler.
In a large non-stick sauté pan, cook bacon until just done. Remove from pan and cut or crumble into pieces, reserve.
Use bacon fat (or substitute another oil) to sauté onions and peppers until onions are almost translucent. Reduce heat.
In 3 seasoned, buttered hotel pans, add eggs, bacon, ham, zucchini, onions, peppers, tomatoes, salt, black pepper and cheese. Stir gently, cook till almost done.
Place under broiler or hot (425 degree F) oven to finish browning top. Cut into squares. Serve hot or at room temperature.
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