Crazy Mixed Up Scrambled Eggs

In a large saute pan over medium high, combine olive oil and butter. Add mushrooms, onions, turkey bacon, and scallions (white parts only) and add the salt and pepper. Saute, stirring frequently, until the mushrooms are a deep golden brown (10-15 minutes).

Lower the heat to medium-low and add beaten eggs, stirring constantly, just until the eggs are cooked through (they should be moist, not dry). Turn off heat and transfer scramble egg mixture to a large mixing bowl and stir in all but 1/2 cup shredded cheddar cheese. Quickly transfer to a warm platter and garnish with reserved 1/2 cup of shredded cheddar and sliced green scallion tops. Best served immediately, but leftovers can be refrigerated.

Note: The bacon and veggies can be cooked a day or two ahead. If you do this just store them in the fridge in an airtight container until you are ready to make the dish. Reheat in the skillet before proceeding with recipe.