summer-garden-breakfast

1 cup yellow crookneck squash, chopped coarse
1 cup zucchini squash, chopped coarse
�� cup sweet onion, chopped coarse
�� cup green or red pepper, chopped coarse
2 strips bacon, cut into small pieces
2� or more eggs
� - 1 cup grated medium cheddar cheese
1 chopped or sliced tomato
Fresh herbs (optional)
Salt & pepper to taste�

Fry bacon till done.�
Using same skillet add
chopped� onion,
peppers
saut� 2-3 min until tender
Add chopped squashes,�
Saute for a minute or two more
(may add 1 Tbsp water �

While vegetables are cooking whisk eggs together with salt and pepper
pour over vegetables in skillet.��
�Sprinkle cheese over all.
Top with chopped or sliced tomato.�
Cover with lid to steam.

Continue cooking on top of the stove (don�t stir) on low heat till eggs are done and cheese is melted� 5 + min depending on how high the heat.

To get a more browned top, place oven proof skillet under oven broiler 2-3 minutes.

Great served with a favorite crusty bread.�

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