• 1/4 -1/2 lb. KOL Foods 100% grass-fed smoked lamb bacon strips
• One 9 oz. package Baby spinach, washed and dried
• 12 Egg whites
• 3 Whole eggs
• 1/3 cup Chardonnay
• 1 onion, chopped
• 2 tsp fresh chopped cilantro
• 1 Haas Avocado
• 1 1/2 tsp. salt
• 1/2 tsp. white pepper

Slice the lamb bacon strips , while frozen, into bacon like strips (as thin as you can get them). In a lightly greased saucepan, fry the lamb until it is thoroughly cooked and lightly crispy, cooking on for about 2 1/2 minutes on each side. set aside in a warm place.

In a large saucepan, combine the baby spinach leaves, onion, and Chardonnay and cook over medium flame for 5-8 minutes, or until the spinach is tender and mostly wilted. Transfer the spinach, minus the leftover liquid, to a food processor. Add the cilantro and process until all of the spinach is finely chopped up and resembles pesto sauce. Drain the liquid and add the avocado. Process until well blended. With a fork, beat the spinach mixture into the egg whites, whole eggs- with the salt and pepper- until well incorporated. Heat 2-3 tablespoons of olive oil in a large frying pan. When the oil is hot, add the eggs and cook over a low-medium flame, scrambling almost constantly, until the eggs are thoroughly cooked(about 4-7 minutes).

Serve with the bacon and enjoy.

Serves 8-10