1 – 2 cups sliced vegetables of your choice – I used mini peppers & cabbage
3 eggs
4 slices bacon
Instructions
In a 10 inch nonstick frying pan at medium, heat the oil.
Add the veggies of your choice and saute until softened. You must make sure to saute long enough to get rid of any excess water.
While the vegetables are cooking, heat another pan and cook the bacon.
Turn the heat down to low on your vegetable pan; remove from the heat while you flatten down the vegetables and move them away from the edge of the pan.
Beat the eggs and add them to the pan with the vegetables, making sure they are spread out evenly and that the egg mixture reaches the edge of the pan.
Put the eggs back onto the heat.
Remove bacon from the pan when done and drain of excess fat. Slice each piece in half and set aside.
When the egg mixture is no longer bubbling and the edges have pulled away from the side of the pan, about 8 minutes, cover with a lid and cook until the top is set.
Once the eggs have set, remove from the pan and slide onto a plate. Cut into quarters. Let cool slightly so that they are not too hot to pick up in your hands.
Use two quarters as a base for the “sandwich”, placing 1/2 of the bacon slices on each. Top each quarter sandwich with the remaining two egg quarters.