Sometimes, I use salad leftover from dinner the night before, and saute them just a tad in a bit of olive oil.
Then, with the griddle still hot, I smash cherry tomatoes with a tomato masher, right on the griddle, 
and let them sizzle until they are charred just a bit, sizzling with some bacon — and lots of dashes of pepper.
Then, I add the eggs (sometimes soft poached, or fried) and bacon. Serve the whole thing up on a bed of fresh, or sautéed greens no heavy carbs to weigh you down. This is for the grownups, while the kids eat their just-add-water pancakes.