Categories: Breakfast

Ingredients

• 2 tbsp. coconut oil
• 1 medium leek, rinsed, white and light green parts diced
• 2 cups baby spinach
• 4 large eggs, lightly beaten
• 4 slices bacon, cooked and crumbled
• 1 tbsp. finely chopped fresh chives
• To taste sea salt and black pepper

Directions

1. Heat the oil in a medium-size skillet set over medium-low heat. Add the leak and saute until very tender, about 10 minutes. (Reduce heat if the leeks start to brown.)

2. Stir in the spinach until barely wilted; then add the eggs, crumbled bacon, and dill. Cook, gently folding and stirring with a spatula, until the eggs are just cooked, 2-3 minutes. Season to taste with salt and pepper and serve.

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