Creamy Scrambled Eggs with Smoky Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Scrambled Eggs with Smoky Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Smoky Bacon

Velvety eggs whisked with Greek yogurt and scrambled to perfection alongside crisp, smoky bacon and wilted baby spinach for a satisfying start.

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NUTRITION

584kcal
Protein
52.0g
Fat
39.6g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup egg whites

2 slices center-cut bacon

2 tbsp plain Greek yogurt

1 cup baby spinach

0.5 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

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PREPARATION

  • 1

    Place the bacon in a cold skillet and cook over medium heat until crispy and golden brown.

  • 2

    Remove the bacon to a paper towel-lined plate and set aside, wiping the skillet clean if necessary.

  • 3

    In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and no yogurt streaks remain.

  • 4

    Melt the ghee in the skillet over medium-low heat and add the baby spinach, sautéing for 1 minute until just wilted.

  • 5

    Pour the egg mixture into the skillet over the spinach.

  • 6

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, creamy curds.

  • 7

    Remove the skillet from the heat while the eggs still look slightly wet, as they will finish cooking from the residual heat.

  • 8

    Serve the eggs immediately topped with the crumbled smoky bacon and fresh chives.

Creamy Scrambled Eggs with Smoky Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Scrambled Eggs with Smoky Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Smoky Bacon

Velvety eggs whisked with Greek yogurt and scrambled to perfection alongside crisp, smoky bacon and wilted baby spinach for a satisfying start.

NUTRITION

584kcal
Protein
52.0g
Fat
39.6g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

0.5 cup egg whites

2 slices center-cut bacon

2 tbsp plain Greek yogurt

1 cup baby spinach

0.5 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

  • 1

    Place the bacon in a cold skillet and cook over medium heat until crispy and golden brown.

  • 2

    Remove the bacon to a paper towel-lined plate and set aside, wiping the skillet clean if necessary.

  • 3

    In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and no yogurt streaks remain.

  • 4

    Melt the ghee in the skillet over medium-low heat and add the baby spinach, sautéing for 1 minute until just wilted.

  • 5

    Pour the egg mixture into the skillet over the spinach.

  • 6

    Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, creamy curds.

  • 7

    Remove the skillet from the heat while the eggs still look slightly wet, as they will finish cooking from the residual heat.

  • 8

    Serve the eggs immediately topped with the crumbled smoky bacon and fresh chives.