Ingredients
Scale
- 4 large eggs
- 4 slices of turkey bacon, chopped
- 100g chicken ham, diced
- 1 small bell pepper, diced
- 1 small onion, diced
- 1 small zucchini, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
- 1/2 avocado, sliced (optional)
Instructions
- Wash and dice all vegetables (bell pepper, zucchini, onion) and mince the garlic. Chop turkey bacon and dice chicken ham.
- Heat a non-stick skillet over medium heat and cook turkey bacon for 4–5 minutes until crisp. Remove and drain excess fat.
- In the same skillet, add olive oil or butter and sauté onions and bell pepper for 3–4 minutes. Add zucchini and garlic, cooking another 2–3 minutes.
- Push vegetables aside and cook chicken ham for 2–3 minutes until lightly browned.
- Whisk eggs with salt, pepper, smoked paprika, and chili powder. Pour into skillet with vegetables and chicken ham. Cook gently over medium-low heat until eggs are soft and fluffy.
- Return cooked turkey bacon to the skillet and combine all ingredients. Adjust seasoning if necessary.
- Serve in bowls, topped with sliced avocado and fresh herbs. Optional: add cheese or Greek yogurt.
Notes
Perfect for meal prep; store in the fridge for 3–4 days.
Vegetable choices can be swapped based on preference.
Adjust spices for desired flavor intensity.
- Prep Time: 10
- Cook Time: 15