| v1-2 |
2026-09-01 16:11 |
Swapped the 250 g ground pork for 400 g ground chicken and dropped the bacon. Carrot up to 2 and green bell pepper up to a whole one. Eggs are now scrambled into the pan at the end instead of fried and set on top. Spaghetti up from 225 g to 250 g. |
diff vs v1-1 |
| v1-1 |
2026-07-12 07:53 |
Added 250g ground pork, browned before the vegetables, for more protein. Bumped servings from 3 to 4 to reflect the added bulk. |
diff vs v1 |
| v1 |
2026-07-09 08:39 |
Initial version. Converted from NYT Cooking (Eric Kim, Chiaki Ohara), imperial to metric. |
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