Creamy Scrambled Eggs with Crispy Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Scrambled Eggs with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Crispy Bacon

Fluffy eggs whisked with Greek yogurt for a velvety texture, served alongside salty, crispy bacon and a bed of tender wilted spinach.

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NUTRITION

508kcal
Protein
47.0g
Fat
32.7g
Carbs
4.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

3 slices center-cut bacon

2 tbsp non-fat Greek yogurt

1 tsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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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 crispy.

  • 2

    Remove the bacon from the skillet and let it drain on a paper towel-lined plate to maintain its crunch.

  • 3

    In a medium bowl, vigorously whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and slightly frothy.

  • 4

    Wipe the skillet clean, add the ghee over medium heat, and sauté the baby spinach for 1-2 minutes until just wilted; remove the spinach and set aside.

  • 5

    Reduce the heat to medium-low and pour the egg mixture into the skillet, letting it sit for 30 seconds before gently pushing the eggs across the pan with a spatula.

  • 6

    Continue cooking the eggs 'low and slow', stirring occasionally to create soft, creamy curds without browning.

  • 7

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

Creamy Scrambled Eggs with Crispy Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Scrambled Eggs with Crispy Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Crispy Bacon

Fluffy eggs whisked with Greek yogurt for a velvety texture, served alongside salty, crispy bacon and a bed of tender wilted spinach.

NUTRITION

508kcal
Protein
47.0g
Fat
32.7g
Carbs
4.9g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

3 slices center-cut bacon

2 tbsp non-fat Greek yogurt

1 tsp ghee

1 cup 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 skillet and turn the heat to medium, cooking until the fat has rendered and the bacon is crispy.

  • 2

    Remove the bacon from the skillet and let it drain on a paper towel-lined plate to maintain its crunch.

  • 3

    In a medium bowl, vigorously whisk together the whole eggs, liquid egg whites, Greek yogurt, sea salt, and black pepper until the mixture is uniform and slightly frothy.

  • 4

    Wipe the skillet clean, add the ghee over medium heat, and sauté the baby spinach for 1-2 minutes until just wilted; remove the spinach and set aside.

  • 5

    Reduce the heat to medium-low and pour the egg mixture into the skillet, letting it sit for 30 seconds before gently pushing the eggs across the pan with a spatula.

  • 6

    Continue cooking the eggs 'low and slow', stirring occasionally to create soft, creamy curds without browning.

  • 7

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