Feeds 6 – 8
8 eggs (can also sub 2 egg whites for 1 egg for some of these)
6 slices bacon
1/2 pound mushrooms (whatever kind you like), sliced thin
1 onion, chopped
1/2 head green cabbage, shredded
1 sweet potato (about 6 – 8 ounces), cubed
Preheat oven to 375 degrees
Cook bacon in large oven-safe skillet over low to medium heat until crispy. Remove bacon; pat gently to remove grease, and crumble when cooled. Reserve about 3 tablespoons of the bacon grease in the skillet.
Increase heat to medium-high and add sweet potato; cook, stirring occasionally, until softened (about 4 -5 minutes). Stir in the cabbage, onion and mushrooms, then cook until browned, and vegetables have reduced in size (they will all give off a lot of liquid), about 4 – 5 minutes.
Whisk all eggs together in large bowl, then pour slowly over the vegetable mixture so that it is evenly covered. Sprinkle crumbled bacon evenly over the top (bacon will sink into the egg mixture).
Cook over medium-high heat until edges begin to set, but center is still runny (about 4 minutes).
Remove from heat and place skillet in oven. Bake until center is set and edges are golden brown (10 – 15 minutes). To check, give skillet a gentle shake; if center jiggles, it needs a bit more time.
Remove from heat, allow to cool slightly, then serve.
Season with salt and pepper to taste at the dinner table.