Meal Details

1. Southwest bacon omelet

573cal, 40p, 4c, 44f (per meal)

Scale to:

2 tsp (10mL)

2 tbsp, diced (19g)

2 tbsp chopped (20g)

4 large (200g)

4 slice(s) (40g)

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

Heat oil in a 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 bell pepper, onion, and 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. Raspberries

144cal, 3p, 13c, 2f (per meal)

Scale to: , 8 cup(s)

8 cup (984g)

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

Rinse raspberries and serve.

3. Toast with butter and jelly

267cal, 8p, 33c, 10f (per meal)

Scale to: , 2 slice(s)

2 slice (64g)

2 tsp (9g)

2 tsp (14g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

Toast the bread to desired toastiness.

Spread the butter and jelly on the bread.