Spinach, Bacon & Cheese Scramble
Makes 1 Serving
Macros: 442 cal, Fat 33g, Carbs 6g, Fibre 2g, Protein 31g
2 Slices Bacon, Cooked (chopped)
Sea Salt & Black Pepper (to taste)
1/2 tsp Extra Virgin Olive Oil
3 cups Baby Spinach
42g Cheddar Cheese (shredded)
In a small bowl whisk the eggs and add the bacon. Season with salt and pepper.
Heat a skillet over medium heat and drizzle the oil. Once hot, add the spinach and cook until just wilted, about one minute. Pour in the egg mixture and add the cheese and cook, stirring occasionally until the eggs are cooked to your liking. Remove from heat and enjoy!
Leftovers: Refrigerate in an airtight container for up to two days.
Dairy Free: Omit the cheese or use a vegan cheese.
No Pork: Omit the bacon.