NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 slice center-cut bacon

0.25 cup plain Greek yogurt

1 cup baby spinach

0.5 cup cherry tomatoes

1 tsp ghee

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

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.

• 3

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

• 4

  Wipe out the excess bacon grease from the skillet, add the ghee, and sauté the halved cherry tomatoes and baby spinach until the spinach is just wilted.

• 5

  Reduce the heat to medium-low and pour the egg mixture into the skillet with the vegetables.

• 6

  Stir the eggs constantly with a silicone spatula, pushing the curds from the edges to the center until they are set but still look moist and creamy.

• 7

  Remove from the heat immediately and plate the eggs alongside the crispy bacon, finishing with a garnish of fresh chives.