Makes 1 serving
1 teaspoon coconut oil
1 Tablespoon chopped onion
2 Tablespoons chopped bell peppers
1/4 cup cut-up raw mushrooms
1 slice bacon, cooked, crumbled.
1/2 oz shredded cheddar cheese
Chop onion, green and red bell peppers, and cut up raw mushrooms.
Spray non-stick coating on small oven-proof skillet.
Place small skillet on medium-high stove-top heat.
Melt coconut oil, add all veggies and saute until softened.
Crumble 1 slice of cooked bacon and add to cooked veggies.
Beat egg with whisk, magic bullet, or blender, and
add salt and pepper to taste
Pour beaten egg over cooked veggies.
When cooked, sprinkle with shredded cheese,
place skillet under broiler to melt cheese and slightly brown top.
Carbs 3.1 grams
Protein 14 grams
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