1 strip bacon, diced
1 sm. zucchini, coarsely shredded
1 green pepper, chopped
1 sm. onion, chopped
6 eggs, beaten
1/4 c. milk
1/2 tsp. salt
1/2 tsp. pepper
Butter
Tomato wedges
Parsley sprigs

In a large skillet, saute bacon until translucent. Add zucchini, green pepper and onion. Saute until onion is tender and bacon is crisp.

In a mixing bowl, combine eggs, milk, salt and pepper; beat until well blended. Add butter, if needed, to skillet. Pour in egg mixture. Cover and cook over low heat about 10 minutes or until eggs are set. Garnish with parsley and tomato wedges. Makes 3 servings.