YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Crispy Bacon
Velvety scrambled eggs whisked with Greek yogurt served alongside salty, oven-baked bacon for a satisfying and protein-packed start to your day.
INGREDIENTS
3 large eggs
0.25 cup non-fat Greek yogurt
1 slice nitrate-free bacon
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0 tsp ghee
PREPARATION
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
Lay the bacon slices in a single layer on the prepared baking sheet and bake for 12-15 minutes until crispy and golden.
While the bacon cooks, crack the eggs into a medium mixing bowl and add the Greek yogurt.
Whisk the eggs and yogurt vigorously until the mixture is completely smooth and no white streaks remain.
Heat the ghee in a non-stick skillet over medium-low heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg mixture over the spinach and season with sea salt and black pepper.
Using a silicone spatula, gently push the eggs from the edges toward the center, cooking slowly until soft, creamy curds form.
Remove from heat while the eggs still look slightly wet, as they will continue to cook on the plate.
Serve the creamy eggs immediately with the crispy bacon strips on the side.