Scrambled eggs with veggies and bacon
512cal, 34p, 9c, 36f (per meal)
4 tbsp, chopped (40g)
2 tsp (10mL)
4 large (200g)
1 cup, chopped (149g)
2 slice(s) (20g)
1
Beat eggs with onions, peppers, bacon, and some salt and pepper in medium bowl until blended.
2
Heat oil in large nonstick skillet over medium heat until hot.
3
Pour in egg mixture.
4
As eggs begin to set, scramble them.
5
Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains.