Last night was a solo dinner and I had leftovers to use up. Eggs are one of my favorite meals for using up bits and pieces of things and last night’s scramble was a great example. I’d made pizza on New Year’s Eve and had leftover chopped vegetables, including peppers, onions, olives and peperoncini. I also had a leftover Hasselback potato.
I started by chopping up a slice of bacon and cooking it in a skillet while I chopped up the potato. When the bacon was crisp I added the potato, stirring it around and left it to crisp up a bit. After a few minutes, I added a handful of the chopped vegetables plus a chopped tomato (the last from my garden) and cooked them until they were softened. Last, I added the egg, stirring it around to scramble. When it was almost done, I threw on a bit of grated cheese.1