Sunday, January 9, 2011

Bacon, Red Pepper, and Provolone Omelet

5 slices bacon, chopped ($.25)
1/2 small red bell pepper, minced ($.15)
4 whole eggs ($.40)
2 egg whites ($.20)
1/3 C. shredded provolone cheese ($.15)
salt and pepper to taste ($.05)

Fry bacon pieces in a large nonstick skillet. Once bacon is tender, add pepper and cook an additional 2-3 minutes, until pepper is just fork tender. Scramble eggs with egg whites, season with salt and pepper. Add egg to pan, cook over medium high heat. Add cheese and flip half of egg over other half of egg mixture. Reduce heat to medium low, cook an additional 5 minutes, or until the middle is fully set.

Top with additional cheese, if desired.

Serve with juice, toaste, hashbrowns, fruit salad, or your favorite breakfast sides.

Yields = 2-3 servings
Cost: $1.20
Cost per serving: $.60

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