Fritata

I usually make a breakfast at night to take to work the next morning, which I then microwave after PT.  It's not as good a freshly made hot breakfast, but it's still better than eating at the chow hall.  It's healthier, too.  Even if I buy an omelet - which is about the healthiest breakfast I can get there - it's still fried in vegetable oil.

My typical breakfast, ever since watching how to make one on Food Network, is a 4-egg fritata with veggies and bacon.  Fritatas are great because you can use pretty much anything you have in the fridge.  This one has red and green bell peppers, red and green onions, two slices of bacon, black pepper, chili powder and a tiny bit of milk.

The first few I made I burned on the bottom.  Then I figured out it's best to not really cook the eggs on the stove.  Now I cook the bacon and veggies on the stove, pour the eggs in and immediately put the whole skillet in the oven and broil it for a a minute or two.  That's why I prefer to use the stainless steel skillet as opposed to a non-stick one.  But hey, that's what bacon is for; right?

Between prepping the veggies and the actual cooking portion the whole process only takes about ten minutes.