NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

1 slice center-cut bacon

2 tbsp non-fat Greek yogurt

0.25 tbsp ghee

1 slice sprouted grain bread

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

• 2

  Lay the bacon slices on the prepared baking sheet and bake for 12-15 minutes until they reach your desired level of crispiness.

• 3

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

• 4

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan.

• 5

  Add the baby spinach to the skillet and sauté for about 60 seconds until just wilted, then remove the spinach from the pan and set aside.

• 6

  Pour the egg mixture into the same skillet, keeping the heat low to ensure the eggs stay tender and creamy.

• 7

  Using a silicone spatula, gently move the eggs from the outer edges toward the center, forming soft, large curds.

• 8

  When the eggs are nearly set but still appear slightly moist, fold the sautéed spinach back into the mixture and remove from heat immediately.

• 9

  Toast the sprouted grain bread until golden and crisp.

• 10

  Serve the creamy scrambled eggs alongside the crispy bacon and toast, garnishing the eggs with freshly snipped chives.