Bacon and Egg Scramble with Bell Peppers, Mushrooms, and Onions

Ingredients

• Bacon

  Raw, cured pork

  1 strip or 12g

• Yellow peppers

  Sweet, raw

  ¼ pepper, large or 47g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat a nonstick skillet over medium heat. Cook bacon until just cooked, about 2 minutes per side. Meanwhile, dice yellow pepper and onions. Remove bacon from pan and set aside on a paper towel, reserving the grease in the pan.
2. Add sliced mushrooms to the pan with the diced yellow pepper and onions, stirring occasionally, until ingredients start to brown, about 5 minutes. Dice the cooked bacon and add it back to the pan.
3. In a small bowl, beat the egg with a fork. Push the vegetables and bacon to the sides of the pan, forming a hole in the middle. Pour the beaten egg into the hole. Cook for one minute, or until the egg begins to solidify, then gently mix with the rest of the ingredients. Cook for one minute longer, flip, reduce heat to medium-low, and cook for two more minutes. Season with salt and pepper to taste and serve.

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