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

Ingredients

• Bacon

  Raw, cured pork

  ⁷⁄₁₆ oz or 12g

• Yellow peppers

  Sweet, raw

  ¼ pepper, large (3-3/4" long, 3" dia) or 47g

• Onions

  Raw

  ⅜ medium (2-1/2" dia) or 40g

• Mushrooms

  Brown, italian, or crimini, raw

  ⁷⁄₁₆ cup whole or 36g

• Egg

  Whole, fresh eggs

  1 ⅛ large or 56g

• Salt

  Table

  0.02 tbsp or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

Directions

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

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