NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

4 slice center-cut bacon

2 tbsp non-fat Greek yogurt

1 tsp grass-fed ghee

1 cup baby spinach

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Place the center-cut bacon in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the strips are golden and crispy.

• 2

  While the bacon is cooking, crack the eggs into a medium bowl and whisk vigorously with the Greek yogurt, sea salt, and black pepper until the mixture is completely smooth.

• 3

  Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain; discard all but a teaspoon of the bacon fat from the pan.

• 4

  Add the grass-fed ghee to the skillet over medium-low heat, then add the baby spinach and sauté for 1 minute until just wilted.

• 5

  Pour the egg and yogurt mixture into the skillet with the spinach, using a silicone spatula to gently move the eggs from the edges to the center to create soft, creamy curds.

• 6

  Once the eggs are set but still moist, remove from heat immediately and serve alongside the crispy bacon, garnished with freshly snipped chives.