OMG Scrambled Eggs were an experiment, a gamble that paid off.  ‘OMG’ was the first thought that came into my head when I took the first bite. Adding the coincidentally roasted fresh tomatoes and peppers was a fantastic addition.

I also made this recipe combing the tomatoes and peppers into the egg cups and loved them as well.

The recipe could be adapted easily to add more bacon, cheese, pesto or whatever floats your boat. Worth trying!  I may be dreaming of this tonight.

3 slices bacon, sliced into 1 inch pieces

1/4 cup chopped onion

1 bunch swiss chard (or kale) stemmed and chopped

1 dozen eggs, whisked

salt and pepper

2 tablespoons pesto

1/4 cup mozzarella cheese

roasted tomatoes and peppers (optional)

Salute the bacon in a non-stick skillet until cooked about half way.  Add onions and cook through.  Drain most of the bacon fat off. Add Swiss chard and cook until it wilts.  Add the eggs, salt and pepper, and pesto.  Stir the eggs often to assure they cook through.  Add cheese when eggs are about half way cooked.

Serve with warm roasted tomatoes and peppers.

MUFFIN EGG CUPS: Mix all ingredients together, including the chopped roasted tomatoes and peppers. Grease muffin tins and bake egg cups at 350 degrees for 12-15 minutes until done in the center and golden brown.