YOUR SOLIN GENERATED RECIPE
Creamy Keto Scrambled Eggs with Crispy Bacon
Silky scrambled eggs whisked with sharp cheddar and folded over wilted spinach, served with a side of savory, crunchy bacon.
INGREDIENTS
4 large eggs
1 slices bacon
0.5 oz sharp cheddar cheese
0 tbsp grass-fed ghee
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Place bacon in a cold skillet and turn heat to medium, cooking until the fat renders and the strips are perfectly crisp.
Remove bacon to a paper towel-lined plate, leaving about a teaspoon of fat in the pan for flavor.
In a medium bowl, whisk the eggs with sea salt and black pepper until no streaks of white remain.
Add the ghee to the skillet over medium-low heat, then toss in the baby spinach and sauté until just wilted.
Pour the whisked eggs into the skillet with the spinach, allowing them to sit for 30 seconds before gently folding with a spatula.
When the eggs are halfway set, sprinkle in the shredded cheddar cheese and continue folding until they are soft and creamy.
Plate the eggs immediately, garnish with fresh chives, and serve alongside the crispy bacon strips.