Skillet Pasta with Squash and Zucchini

2 Tbsp. bacon drippings
2 Tbsp. butter
4 oz. apple-wood smoked bacon, chopped
1 cup squash, thinly sliced into half rounds
1 cup zucchini, thinly sliced into half rounds
2 shallots, diced
6 eggs
¾ cup half & half
8 oz. angel hair pasta, cooked, drained, cooled
1 cup Parmesan cheese, grated
½ cup basil, chopped
1 tsp. salt
1/8 tsp. pepper

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove the bacon and pour off all but 2 Tbsp. drippings. Add squash, zucchini and shallots; sauté until tender, about 4 to 5 minutes. Remove from heat to cool.

Beat eggs and half & half in a large bowl until blended. Add pasta, cheese, bacon, basil, salt, pepper and reserved vegetables, and toss to coat pasta.

Heat butter in the same skillet over medium heat or until hot. Pour pasta mixture into skillet, pressing down to flatten. Cook until brown; turn over and continue cooking until brown. Serve immediately.

This is a great way to use leftover pasta. This dish can be served for dinner or is a creative twist to a weekend breakfast!