NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

2 large egg whites

3 slices center cut bacon

0.25 cup non-fat Greek yogurt

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

PREPARATION

• 1

  Place the bacon slices in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the bacon is golden and crispy.

• 2

  While the bacon cooks, crack the eggs and egg whites into a medium bowl, adding the Greek yogurt, sea salt, and black pepper.

• 3

  Whisk the egg mixture vigorously for at least 30 seconds until the yogurt is fully incorporated and the mixture is light and airy.

• 4

  Remove the crispy bacon from the skillet and set aside on a paper towel, leaving about a teaspoon of fat in the pan or adding the ghee if needed.

• 5

  Add the baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove and set aside.

• 6

  Lower the heat to medium-low and pour the egg mixture into the skillet, letting it sit for 20 seconds before gently pushing the curds with a spatula.

• 7

  Continue to cook the eggs slowly, folding them gently until they are just set but still look moist and velvety.

• 8

  Plate the creamy scrambled eggs alongside the crispy bacon and sautéed spinach for a protein-packed meal.