NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup liquid egg whites

3 slices center-cut bacon

2 tbsp nonfat Greek yogurt

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

• 2

  Arrange the bacon slices in a single layer on the prepared baking sheet and bake for 12-15 minutes until crispy and golden.

• 3

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

• 4

  Whisk the egg mixture vigorously until completely smooth and no streaks of yogurt remain.

• 5

  Heat a non-stick skillet over medium-low heat; add the baby spinach and a splash of water, sautéing for 1 minute until just wilted, then remove from the pan and set aside.

• 6

  Wipe the skillet clean and pour in the egg mixture, using a silicone spatula to gently push the curds from the outer edges toward the center.

• 7

  Continue cooking slowly on low heat, stirring occasionally, until the eggs are set but still appear moist and velvety.

• 8

  Transfer the creamy eggs to a plate alongside the wilted spinach and crispy bacon, then garnish with freshly snipped chives.