Bacon And Scrambled Eggs With Spinach And Baby Tomatoes

Breakfast: 361kcal
35g protein, 19g fat, 7g carbs

 2 Rashers unsmoked back bacon
(use a vegetarian bacon if preferred)
2 medium-sized free-range eggs
3 egg whites
100g fresh spinach
3g organic butter, ghee, or coconut oil
5 baby plum tomatoes


1) Cut the bacon up into small pieces, using scissors.

2) Whisk the eggs and egg whites with a fork. Season with salt and pepper.

3) Steam the spinach gently for 1-2 minutes. Melt the butter, ghee or coconut oil in a non-stick frying pan over medium heat. Add the bacon pieces and the tomatoes and fry gently on both sides until the bacon becomes crispy. Remove from pan and set aside. Using a wooden spoon, scrape out any bits from the pan and discard.

4) Pour the eggs into the frying pan and stir continuously for around 2 minutes until the eggs are cooked. Serve