Meal Details
1. Southwest bacon omelet
573cal, 40p, 4c, 44f (per meal)
2 tsp (10mL)
2 tbsp, diced (19g)
2 tbsp chopped (20g)
4 large (200g)
4 slice(s) (40g)
1
Beat eggs with some salt and pepper in small bowl until blended.
2
Heat oil in a skillet over medium-high heat until hot. Tilt the pan to coat bottom.
3
Pour in egg mixture.
4
Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface.
5
Continue cooking, tilting pan and gently moving cooked portions as needed.
6
After a couple minutes add the bell pepper, onion, and bacon to one half of the omelet.
7
Continue cooking until no raw egg remains, then fold omelet in half and slide onto a plate.
2. Simple sauteed spinach
199cal, 7p, 5c, 14f (per meal)
1 tsp, ground (2g)
1 tsp (6g)
4 tbsp (60mL)
32 cup(s) (960g)
4 clove (12g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in the pan over medium heat.
2
Add the garlic and sauté for a minute or two until fragrant.
3
Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.
4
Serve.
