NUTRITION

SERVINGS

INGREDIENTS

3 large pasture-raised eggs

0.25 cup liquid egg whites

1 slices center-cut bacon

2 tbsp non-fat Greek yogurt

0 tsp grass-fed butter

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the bacon slices in a cold skillet and turn the heat to medium. Cook, turning occasionally, until the fat has rendered and the bacon is crispy. Remove to a paper towel-lined plate.

• 2

  In a medium bowl, crack the whole eggs and add the liquid egg whites. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.

• 3

  Add the Greek yogurt, sea salt, and black pepper to the egg mixture. Whisk again until the yogurt is mostly incorporated, though a few small lumps are fine.

• 4

  Wipe out the skillet used for the bacon or use a clean non-stick pan. Melt the grass-fed butter over medium-low heat.

• 5

  Pour the egg mixture into the pan. Let it sit for 30 seconds until the edges begin to set.

• 6

  Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.

• 7

  Continue cooking over low heat, stirring occasionally, until the eggs are mostly set but still look slightly wet. Remove from heat immediately as they will continue to cook.

• 8

  Stir in the fresh chives and serve immediately alongside the crispy bacon strips.