Bacon Egg Scramble with Peppers, Mushrooms, and Onions

Ingredients

• Bacon

  Raw, cured pork

  1 strip or 12g

• Red bell pepper

  Sweet, raw

  ¼ medium or 30g

• 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 the bacon until just cooked, about 2 minutes per side. Dice the yellow pepper and onions while cooking. Remove the bacon from the pan and set aside on a paper towel, keeping the grease in the pan.
2. Add the sliced mushrooms, diced bell pepper, and onions to the pan. Stir occasionally until the 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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