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.
Video
Notes
Another way I cook this is making it into a muffin. It will be another post.