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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam or boil peas, carrots and asparagus until tender, drain well and set aside. | 2. Cook bacon in an ovenproof skillet over low heat until crisp. | 3. Remove with slotted spoon and place on paper towels to drain. | 4. Add vegetable oil to bacon grease (if necessary) to equal 2 tablespoons. | 5. Increase heat to medium/low and add the onion. | 6. Cook until transparent, stirring occasionally. | 7. Add vegetable mixture to onions and cook for another 10 minutes. | 8. Meanwhile, in another bowl, beat eggs and salt and pepper together. | 9. Pour over mixture in skillet and add bacon crumbles. Stir gently. | 10. Preheat broiler. | 11. Reduce heat and cover eggs. Cook until almost set. | 12. Remove lid and place under broiler until eggs are lightly browned (about 3 minutes). | 13. Remove from oven and cut into wedges. | 14. **Alternate recipe** Can also be made by substituting 1 cup of cooked, diced potatoes for the veggies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
carrot	1/2	cup	sliced	26.24	6.1312	0.5952	0.1536
asparagus	1/2	cup	sliced	13.4	2.5996	1.474	0.0804
bacon	4	slices	diced	467.04	1.4336	14.1344	44.4528
vegetable oil				-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
egg	8			572.0	2.88	50.24	38.04
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.