Cut bacon into narrow strips. Cook bacon until crisp. Set aside.

Remove excess bacon fat.

On the same skillet, saute onion until soft.

Stir-in red and green bell pepper. Cook for a minute.

Add mushroom and spinach. Cook for a minute until spinach is wilted.

Season with garlic powder, salt and pepper.

Set aside.

Beat eggs. Season with salt.

On the same non-stick skillet, add olive oil or bacon fat over medium heat.

Pour and spread egg evenly.

Cook for about a minute or so until bottom egg is quite firm but top is runny.

Add and spread spinach mixture and bacon (lengthwise) in the middle of egg. Note: You can set aside ¼ cup of spinach mixture and bacon as egg topping, if you like but optional.

Flip both sides of egg to secure mixture.

Cook for 30 seconds to a minutes.

Transfer to serving plates.

Garnish with what ever toppings you have.