Meal Details

1. Bacon omelet

420cal, 29p, 2c, 33f (per meal)

Scale to:

3 slice(s) (30g)

1/2 tbsp (8mL)

3 large (150g)

Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.

Beat eggs with some salt and pepper in small bowl until blended.

Heat oil in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt the pan to coat bottom.

Pour in egg mixture.

Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface.

Continue cooking, tilting pan and gently moving cooked portions as needed.

After a couple minutes add the chopped bacon to one half of the omelet.

Continue cooking until no raw egg remains, then fold omelet in half and slide onto a plate.

2. Cottage cheese & fruit cup

261cal, 28p, 26c, 5f (per meal)

Scale to: , 8 container

8 container (1360g)

Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.

Mix cottage cheese and fruit portions of the container together and serve.

3. Toast with butter and jelly

200cal, 6p, 25c, 7f (per meal)

Scale to: , 1 1/2 slice(s)

1/2 tbsp (11g)

1/2 tbsp (7g)

1 1/2 slice (48g)

Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.

Toast the bread to desired toastiness.

Spread the butter and jelly on the bread.