NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

4 slice center-cut bacon

2 tbsp non-fat Greek yogurt

1 cup baby spinach

1 tsp ghee

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 renders and the strips are deeply browned and crispy.

• 2

  While the bacon cooks, whisk the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper in a bowl until the mixture is completely smooth and aerated.

• 3

  Remove the bacon to a paper towel-lined plate, leaving about a teaspoon of fat in the pan, or wipe the pan clean and melt the ghee.

• 4

  Add the baby spinach to the skillet and sauté for 1 minute until just wilted, then remove the spinach and set it aside.

• 5

  Lower the heat to medium-low and pour in the egg mixture, using a silicone spatula to gently push the curds from the edges toward the center.

• 6

  Continue cooking slowly until the eggs are soft and creamy, then stir in the wilted spinach and top with fresh chives.

• 7

  Serve the velvety scrambled eggs immediately alongside the crispy bacon strips.