Eggs Mexicana
3 slices bacon
2 Tbs butter
1/4 cup finely chooped green peppers
6 eggs
1 tsp salt
1/2 tsp chili powder
1lb canned tomatoes, drained and chopped
1/4 cup finely chopped ripe olives
Saute bacon until crisp. Drain on paper towels and crumble.
In hot butter in skillet, saute peppers until tender, about 5 minutes.
Meanwhile, beat eggs with salt and chili powder. Pour over greem peppers in skillet.
Cook, stirring occasionally, until eggs are starting to set, about 3 minutes. Add tomatoes and olives and continue cooking until eggs are done, about 3 additional minutes. Top with crumbled bacon.
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