I’ve been craving bacon. While Brian eats no pork and red meat and absolutely never cheats, I do like bacon every once in a while, and if we’re eating out I will treat myself to a steak or a burger, and lately all I’ve been thinking about is bacon.
I’ve tried to find Whole30 compliant bacon, but the compliant brands are not sold at any of the stores near us, and frankly, the one compliant option at Costco isn’t something I want to be eating anyway. Because I’m just not going to spend my time driving all over the place to just buy bacon, I haven’t had any in almost two months.
Thankfully, I got my bacon fix in by buying pancetta! Safeway sells thin sheets of pancetta that are Whole30 compliant!
Pancetta is the Italian version of bacon. It’s made from pork belly meat that is seasoned with salt and pepper, curled into a tight roll, wrapped in a casing, and cured but not smoked.
For this Whole30 Breakfast Scramble, I combined chopped veggies, potatoes, broccoli slaw, and pancetta to create a slightly crunchy scramble that was TO. DIE. FOR. The salty pancetta with the broccoli slaw was just fantastic.
Broccoli Slaw And Pancetta Breakfast Scramble
Making this Whole30 breakfast scramble was a piece of cake, but I did have to use two skillets.
I first cut up a bunch of mixed small potatoes and put them in the microwave to cook on the potato setting. While the potatoes were cooking, I chopped up onions, tomatoes, and bell peppers, put them in a large skillet, and began sauteing them in a little olive oil. As the onions became translucent, I added two handfuls of broccoli slaw.
I then laid the pancetta flat in the second skillet, in a single layer, and sauteed it over medium heat until almost crunchy. I then removed the pancetta from the skillet and chopped it up into small pieces.
When the potatoes were done in the microwave, I combined the potatoes and the vegetables and mixed the ingredients together, adding black pepper and a little garlic powder. Next I added the eggs and one more handful of broccoli slaw to make sure some of the slaw was still a little crunchy in the scramble.
I topped the scramble with the freshly chopped pancetta and served the Broccoli Slaw And Pancetta Breakfast Scramble to myself! Brian’s breakfast scramble didn’t have any pancetta so I had all of it — and I didn’t even feel bad about it!
Broccoli Slaw And Pancetta Breakfast Scramble
Crunchy broccoli slaw and salty pancetta make this healthy breakfast scramble a dream come true.
Ingredients
- 1/3 white onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 tomato, chopped
- Olive oil
- 2 cups small potatoes, chopped
- 3 handfuls broccoli slaw
- 1 tsp black pepper
- 1 tsp garlic powder
- Pancetta
- 4 eggs
Instructions
- Chop the small potatoes. Put potatoes in the microwave to cook on the potato setting.
- Chop onions, tomatoes, and bell peppers. Place vegetables in a large skillet and saute in olive oil. As the onions become translucent, add two handfuls of broccoli slaw.
- In a second skillet, lay the pancetta pieces flat in a single layer. Saute over medium heat until almost crunchy. Remove from skillet and chop into small pieces.
- When the potatoes are done, combine potatoes and vegetables, mixing the ingredients together. Add black pepper and garlic powder.
- Add the eggs and one more handful of broccoli slaw. Scramble the mixture well. Top scramble with freshly chopped pancetta and serve immediately.
Notes:
Makes two large breakfast scrambles or three small scrambles.
