NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

3 slice Center-cut bacon

0.25 cup Plain non-fat Greek yogurt

1 tsp Ghee

1 cup Fresh baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  Place the center-cut bacon in a cold skillet over medium heat and cook until crispy and golden-brown, then transfer to a paper towel-lined plate to drain.

• 2

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

• 3

  Melt the ghee in a non-stick skillet over medium-low heat and add the fresh baby spinach, sautéing for 1-2 minutes until just wilted.

• 4

  Pour the egg mixture into the skillet over the spinach and let it sit for 30 seconds to begin setting.

• 5

  Using a silicone spatula, gently push the eggs from the edges toward the center, stirring slowly and constantly to create soft, creamy curds.

• 6

  Remove the skillet from the heat while the eggs still look slightly wet, as they will continue to cook from the residual heat.

• 7

  Plate the scrambled eggs immediately, garnish with finely chopped fresh chives, and serve with the crispy bacon on the side.