4 bell peppers, seeded and cut in half lengthwise
1 teaspoon extra virgin, olive oil
1/2 cup tomato, diced
6 strips bacon, diced
1/2 cup yellow online, diced
1/2 cup spinach, chopped
1/2 cup mushrooms, diced
1/2 teaspoon garlic salt
Salt and pepper, to taste
4 large eggs
2 tablespoons almond milk
1/2 avocado, peeled and diced
4 basil leaves, cut into strips
Preheat oven to 325°.
Place pepper halves on baking sheet, upright.
Pour olive oil into pan and sauté tomato, bacon, onion, spinach, mushrooms, garlic salt and salt and pepper for approximately 5 minutes. Remove from heat.
Add avocado and basil to vegetable mixture. Spoon evenly into pepper halves.
In medium bowl, beat eggs, milk and pinch of salt until well blended. Pour evenly over vegetable mixture in each bell pepper half.
Bake until knife in center comes out clean, approximately 25-30 minutes.
Let stand 5 minutes before serving.