Heat a frying pan over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.

If using, add the chopped onion to the hot pan and cook until softened, about 3-4 minutes. Add a tiny bit of extra oil or butter if the pan looks dry.

Add the grated or diced zucchini to the pan. Cook for 3-5 minutes, stirring occasionally, until it softens slightly and releases some moisture. Drain off any excess liquid if necessary.

While the zucchini cooks, whisk the eggs in a small bowl with a pinch of salt and pepper.

Pour the whisked eggs into the pan with the zucchini. Reduce heat to low-medium.

As the eggs begin to set, gently push them around the pan with a spatula to create soft curds. Cook until the eggs are mostly set but still slightly moist.

Stir in the cooked crispy bacon and the grated cheese. Cook for another 30 seconds to 1 minute, just until the cheese is melted.

Remove from heat and serve immediately. Garnish with fresh herbs if using.