NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 slices nitrate-free bacon

0.25 cup plain non-fat Greek yogurt

1 tsp grass-fed ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Place the bacon slices in a cold skillet and turn heat to medium, cooking until browned and crispy on both sides.

• 2

  Remove the bacon to a paper towel-lined plate to drain, then wipe the skillet clean of excess grease.

• 3

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

• 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, using a silicone spatula to gently move the eggs from the edges toward the center.

• 6

  Continue to cook slowly on low heat, stirring occasionally to create soft, creamy curds, and remove from heat while they still look slightly wet.

• 7

  Plate the scrambled eggs immediately, garnishing with minced fresh chives and serving the crispy bacon on the side.