A delightful and quick breakfast option featuring scrambled eggs with crispy bacon and sautéed vegetables, perfect for a summer morning.
Heat the olive oil in a frying pan over medium heat.
Ensure the pan is evenly coated with oil to prevent sticking.
Add the chopped onion and bell pepper to the pan and sauté until softened.
Stir occasionally to avoid burning and ensure even cooking.
Push the vegetables to one side of the pan and add the bacon slices. Cook until crispy.
Flip the bacon halfway through cooking for even crispiness.
In a mixing bowl, whisk together the eggs and milk. Season with salt and pepper.
Whisk thoroughly to incorporate air, which makes the eggs fluffy.
Pour the egg mixture into the pan, stirring gently to combine with the vegetables and bacon.
Use a spatula to gently fold the eggs for a creamy texture.
Cook the eggs on low heat, stirring occasionally, until just set.
Remove from heat slightly before fully set, as the eggs will continue to cook from residual heat.
Serve the scramble warm, optionally garnished with fresh herbs.
Pair with buttered toast or a side salad for a complete meal.
