Servings: 6

12 eggs 12 eggs
Half carton of egg whites Half carton of egg whites
4 strips bacon 4 strips bacon
1/4 cup heavy cream ¼ cup heavy cream
1/3 cup feta cheese ⅓ cup feta cheese
2 tsp Greek seasoning (Greek Freak by Spiceology) 2 tsp Greek seasoning (Greek Freak by Spiceology)
Salt & pepper Salt & pepper
Two shredded zucchini Two shredded zucchini
1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
Fresh oregano Fresh oregano

Preheat oven to 400°.
Sauté bacon in large oven safe skillet until crisp. Remove bacon and crumble. Set aside.
Spoon out all but a couple teaspoons of bacon fat. Save the extra in a glass jar in the fridge for other uses.
Beat eggs and egg whites with cream. Add Greek seasoning and salt and pepper to taste.
Add zucchini to pan and lightly sauté. Drain off any liquid.
Add eggs to skillet and stir. Sprinkle top with bacon, feta and cherry tomatoes.
Bake 30 to 40 minutes or until eggs are set in the middle and top is browned.
Top with fresh chopped oregano, avocado and sour cream or yogurt.