Paleo Jajecznica (Scrambled Eggs with Bacon)

Ingredients

• 4 large Eggs
• 4 slices Bacon
• 0.5 cup Mushrooms
• 0.25 cup Onion
• 1 tbsp Olive Oil
• 0.25 tsp Salt
• 0.125 tsp Black Pepper

Instructions

1. 1Place 4 slices of bacon in a 10-inch skillet over medium heat (325°F/163°C). Cook for 8-12 minutes, turning occasionally, until the bacon is crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cool enough to handle, crumble the bacon into small pieces.
2. 2Add 1 tablespoon of olive oil to the same skillet with the bacon fat. Add 0.25 cup of onion, cut into small dice, and 0.5 cup of mushrooms, sliced. Cook over medium heat (325°F/163°C) for 5-7 minutes, stirring occasionally, until the onions are softened and translucent and the mushrooms are tender.
3. 3While the onions and mushrooms are cooking, crack 4 large eggs into a medium bowl. Add 0.25 teaspoon of salt and 0.125 teaspoon of black pepper. Whisk the eggs, salt, and pepper together until the yolks and whites are fully combined and the mixture is a uniform yellow color.
4. 4Pour the whisked eggs into the skillet with the softened onions and mushrooms. Cook over medium-low heat (300°F/150°C) for 3-5 minutes, stirring gently and continuously with a spatula, until the eggs are set but still moist. Avoid overcooking.
5. 5Stir the crumbled bacon into the scrambled eggs in the skillet. Cook for 1 more minute to combine the flavors. Serve immediately.

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