NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 slices center-cut bacon

2 tbsp nonfat Greek yogurt

1 tsp ghee

1 tbsp grated Parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Place the bacon slices in a cold non-stick skillet and turn the heat to medium. Cook until the fat has rendered and the bacon is golden and crispy, about 8-10 minutes. Remove to a paper towel-lined plate.

• 2

  In a medium bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until completely smooth and no streaks of yogurt remain.

• 3

  Wipe out the skillet used for the bacon and add the ghee over medium-low heat. Add the baby spinach and sauté for 1 minute until just starting to wilt.

• 4

  Pour the egg mixture into the skillet with the spinach. Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft, creamy curds.

• 5

  When the eggs are nearly set but still look slightly wet, sprinkle the grated Parmesan cheese over the top and fold gently.

• 6

  Remove from heat immediately to prevent overcooking. Serve the creamy eggs alongside the crispy bacon and garnish with freshly chopped chives.