Ingredients

Scale

1/2 Tablespoon butter
1/2 Tablespoon olive oil
3 slices center cut bacon
2 – 3 cloves garlic
1 zucchini, spiralized
4 oz. mushrooms, sliced
6 Tablespoons dry white wine
1 egg, whisked until fluffy
2 Tablespoons Greek cream cheese (or Neufchatel), softened
1 – 2 oz. finely shredded Parmesan cheese

Instructions

In a medium saucepan over medium heat, add the butter and olive oil and heat until the butter is melted. Add the bacon and cook until crispy. Remove the bacon onto a paper towel to sop up any excess grease.
Add the garlic to the fat in the pan and saute briefly, then add the spiralized zucchini and mushrooms. Cover and cook for a few minutes, then add the wine and cover again until the liquid is hot. Take a bit of the hot liquid from the pan and whisk it into the egg, repeat with more hot liquid, then very slowly pour the egg mixture back into the pan, while stirring.
Add the cream cheese and parmesan and stir until melted. Top with the crumbled bacon and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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