352 Day Nutritional Challenge: Recipe #28 - Brussel Sprouts and Bacon

When I was a kid, I used to think Brussels sprouts were the most hideous-tasting vegetable on the planet. Turns out, I wasn't eating them in a tasty way. Yes, Brussels sprouts critics, how these "little heads of cabbage" are prepared makes the difference between a scowl on your face vs. a "yum" look. 

First, I can understand why Brussels sprouts boiled and served would make anyone turn up their noses. That preparation technique does not bring out the great flavor of the sprouts. It makes them taste dull and soggy. 

How I like to prepare them gives them lots of flavor. Now this recipe doesn't have to include the eggs in it. I just thought the egg would give it more texture and taste. You can easily leave out the eggs, and it will still taste great. Just double up the Brussels sprouts and add more bacon. 

INGREDIENTS

2 CUPS OF BRUSSELS SPROUTS

1 CUP SHREDDED CARROTS

4 EGGS

2 SLICES OF BACON

OLIVE OIL

LEMON PEPPER

BLACK PEPPER

SALT TO TASTE

1. Slice up 2 cups of Brussels sprouts. Pour olive oil in frying pan and generously coat bottom. Add Brussels sprouts to the pan and stir them around until each side is a little brown indicating its cooked. 

2. Cut up bacon strips and add to Brussels sprouts. Let cook 1.5-2 minutes. 

3. Mix up eggs to scramble. Add egg mixture to Brussels sprouts and bacon and stir together. Now take carrots and add to the scramble. 

4. As your scrambling eggs and mixture, add lemon pepper, black pepper, and salt to the mix to flavor the whole dish. Be careful not to burn the eggs. When the mixture is solid and cooked, it's done. 

This dish is one of my favorite quick meals -- enjoy!