NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

3 slice center-cut bacon

1 slice Ezekiel bread

1 tsp ghee

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the center-cut bacon in a cold skillet and turn the heat to medium, cooking until the fat renders and the bacon is crispy, about 6-8 minutes.

• 2

  While the bacon cooks, whisk together the whole eggs and liquid egg whites in a small bowl until well combined and slightly frothy.

• 3

  Remove the crispy bacon from the skillet and set aside on a paper towel to drain, leaving about a teaspoon of bacon fat in the pan.

• 4

  Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove the spinach from the pan.

• 5

  Melt the ghee in the same skillet over medium-low heat and pour in the egg mixture, seasoning with sea salt and black pepper.

• 6

  Gently fold the eggs with a spatula until they form soft, creamy curds, then stir the wilted spinach back into the eggs.

• 7

  Toast the Ezekiel bread until golden and firm, then top with the scrambled egg and spinach mixture and serve with the crispy bacon slices.