NUTRITION

SERVINGS

INGREDIENTS

4 large Eggs

0.5 cup Non-fat Greek yogurt

1 slice Center-cut bacon

0.25 tsp Ghee

1 cup Fresh baby spinach

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the bacon in a cold skillet and cook over medium heat until it reaches a smoky, crispy texture.

• 2

  Remove the bacon to a plate lined with paper towels and discard all but a small teaspoon of the fat from the pan.

• 3

  In a medium mixing bowl, whisk the eggs and Greek yogurt together until the mixture is completely smooth and aerated.

• 4

  Add the ghee to the skillet over medium-low heat and briefly sauté the baby spinach until it is just wilted.

• 5

  Pour the egg mixture into the skillet and let it sit for a few seconds until the bottom begins to set.

• 6

  Use a silicone spatula to gently push the eggs from the edges toward the center, creating soft and creamy folds.

• 7

  Remove the pan from the heat while the eggs still look slightly wet to allow residual heat to finish the cooking.

• 8

  Serve the eggs immediately alongside the crispy bacon and garnish with a sprinkle of fresh chives.