2-3 Strips of Bacon (I use Pedersen’s Sugar Free Bacon)
1 Tbsp. cooking fat (bacon, olive oil, coconut oil)
1 Handful of Spinach
1 Squeeze of Lemon Juice
Salt & Pepper
Preheat oven to 375 degrees. On a baking sheet lined with foil, lay out bacon strips. Roast in oven for about 15 minutes depending on thickness desired doneness. When done, hold on a paper towel-lined plate in warm oven or serve immediately. Reserve bacon fat for later use.
Over medium heat, coat bottom of omelet pan or skillet with fat. Crack eggs into a bowl to ensure you don’t break yolks. (If you break yolks, you can continue but will settle for fried eggs)Turn heat down to low and pour crack eggs into the pan. Cook 5-8 minutes seeing egg whites turn opaque and yolk will begin to set.
Remove eggs from pan, and quickly steam spinach in egg pan with a squeeze of lemon juice, salt & pepper.
Plate and serve.