Preheat oven to 400 degrees.

Heat an oven-proof skillet over medium-high heat. Add chopped bacon and cook for 5 minutes or until browned.

Remove bacon from pan and set aside.

Add chopped vegetables and cook for 3-4 minutes, stirring frequently.

Add bacon back into the pan.

Beat eggs and pour into pan.

As they cook, use a rubber spatula to lift up the edges and let the uncooked egg run underneath. Continue to do so around the pan.

When the egg is no longer runny, slide pan into the oven and cook for 5-7 minutes until the egg is firm to the touch.

Let cool for a few minutes, then cut and serve.