Ingredients
Scale
- 3–4 slices bacon
- 2–4 Tbsp Paleo Hummus
- 2–3 eggs
- 1/4–1/2 cup spinach (chopped)
- 1 green onion (diced)
- 1/2 avocado (cubed)
- 1/2 cup cherry tomatoes (halved)
- salt and pepper to taste
optional (lacto-Paleo)
- 1/8–1/4 cup feta (crumbled) or aged cheddar (shredded)
Instructions
- In a mixing bowl crack eggs and beat with a fork until uniform consistency. Season with salt and pepper.
- Over medium heat, cook bacon to desired crispiness in a non-stick frying pan.
- Remove bacon from heat and place on paper towel to absorb excess grease.
- Leave a very thin layer of bacon fat in the pan.
- Add spinach, stirring often. The spinach will wilt quickly, at which point, remove from pan and set aside.
- Turn temperature up to medium-high. When hot, pour in egg mixture. If eggs are too thick and liquidy on top when base of eggs are cooked, use spatula to lift edge of cooked eggs, and allow uncooked portion to flow underneath (see photos above).
- Allow to cook until almost solid, then flip to cook other side (if you’re confident, adventurous, or someone else will clean up after you, try flipping in the air and catching in the pan – otherwise just use the spatula).
- When cooked, remove from heat, plate, spread a thick layer of Paleo Hummus on one have, cover in spinach, avocado, cherry tomatoes, the majority of the green onions, and cheese (if you’re using it). Then fold the other half over top. Sprinkle to with green onions.
- Serve with bacon and fruit.
Notes
Olives would be nice in here too!
