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Ingredients

The whites from 3 eggs

¼ cup of mushroom pieces

1 onion slice, chopped (optional)

1 slice of fat free yellow cheese (rec. Kraft), torn into 1/2 inch pieces

1 tsp chopped or diced green or red peppers (optional)

Table salt (optional)

Ground black pepper (optional)

Directions

Preheat an 8” nonstick skillet over medium heat. Fry bacon. When bacon is done, remove and pour off excess grease, leaving only a very thin layer. Break bacon into bite-size pieces.

Add mushroom pieces, peppers and chopped onions. Distribute throughout pan. Cover with lid and simmer on low. Turn frequently until mushrooms and onions are tender and slightly browned. Turn up heat to medium. Distribute bacon pieces throughout pan.

Pour eggs into skillet, covering the entire pan. Let eggs stiffen for a couple of minutes. Add salt and pepper if desired. Add cheese pieces throughout the egg.

Carefully with the edge of a spatula, separate the edges of the eggs from the edges of the skillet. Continue to cook for a couple of minutes then begin to carefully lift the egg with a spatula to separate it from the bottom of the pan.

Once the egg is separated from the bottom, fold one half of the egg to the other side of the egg with a spatula. If you need help folding, use your fingers. Cook another minute or two letting the eggs continue to set.

Flip to opposite side and cook for another minute or two. Remove from pan and serve.