2 slices bacon
1 cup chopped red onion
1 cup chopped green onions
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 cup chopped fresh chives
1/2 cup sliced black olives
1/2 cup chopped chives
1/2 cup chopped green onions
3 tablespoons lemon juice
1 teaspoon paprika
1 tablespoon coarse crushed pineapple
1 teaspoon chopped fresh citrus zest
freshly ground black pepper for garnish
1 (10 ounce) package blueberry puff pastry
1/4 cup olive oil
1/2 cup apple cider vinegar
1 (32 ounce) can sliced mushrooms, drained
2 (2 ounce) cans sliced fresh mushrooms
1 (2 ounce) can sliced ripe olives
1 (16 ounce) package frozen mixed berries, thawed
1 (16 ounce) package frozen mixed berries, thawed
1 (1.25 ounce) package instant blueberry pie filling
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.
In a large bowl, mix the bacon, egg, green onions, green pepper, yellow bell pepper, black olives and chives. Mix well, arrange on flat baking paper or lightly greased cookie sheets. Sprinkle blueberry filling over eggs to cover.
Bake in the preheated oven until bacon is tender and eggs are rinsed, about 30 minutes. Serve egg and bacon omelet within 10 minutes. Sprinkle blueberry on top of omelette and garnish with sliced fresh mushrooms, lemon leaf and sliced fruit.