10 large eggs
1/2 tsp sea salt
1/4 tsp black pepper
6 slices bacon
1 Tbsp coconut oil or grass fed butter
2 medium leeks, trimmed, halved lengthwise and chopped
(white and light green parts only)
2 garlic cloves (finely chopped)
2 cups fresh spinach
1 medium Roma tomato, sliced
Preheat oven to 375 degrees F. In a large bowl, whisk together eggs, salt and pepper. Set aside.
Heat a large skillet or cast iron skillet over medium-high heat. Add the bacon and cook until brown and beginning to crisp. Remove from the pan and set aside. Decrease the heat to medium-low and add the coconut oil or butter to the pan. Add the leeks. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic and the spinach. Stir for 1 minute.
Pour the seasoned eggs into the skillet over the vegetables. Crumble the bacon over the top of the eggs. Lay the tomato slices on top and remove the skillet from the heat.
Carefully transfer the skillet to the oven. Bake for about 15 minutes or until the eggs are set. Let rest for 5-10 minutes before slicing.