Ingredients
- 3 Slices of Butcherbox bacon
- 3 large onions, red, yellow, white or a combination – halved & sliced thin
- 5 scallions, chopped
- 1 c spinach, chopped
- 2 tsp Herbes de Provence*
- 1 tsp salt
- Ground black pepper
- 1/2 c Coconut milk
- 1/2 c Egg whites
- 8 Pastured eggs
Start by slowly rendering the fat from the bacon by cooking on low heat. (Use a pan large enough to add your onions later)
When most of the fat is rendered & the bacon is almost done, remove the bacon & set aside. Once it cools a little, chop the bacon.
Add all the onions to the same pan with a couple of pinches of salt. Continue cooking over low heat, stirring occasionally. When the onion mixture starts to soften add the herbs & a few good turns of pepper & continue cooking.
Preheat the oven to 350 degrees while the onions continue cooking slowly.
Meanwhile, combine the eggs whites, coconut milk & whole eggs & whisk together. Season lightly.
Stir in the chopped spinach & return the bacon to the pan.
Your mixture is ready when the spinach is wilted and the onions are a dark golden color. Add it to a baking dish & spread evenly over the bottom. Pour the egg mixture over the top. Sprinkle paprika over the top.
Bake 20 minutes.
