Prep Time: 2 Minutes
Cook Time: 10-15 Minutes 


Approx. Total/Net Carbs for Entire Dish: 
11 g / 9 g


  • 2 large eggs

  • 1.5 cups baby spinach

  • 1 clove garlic

  • 1 shallot

  • 1 slice cooked ham with no sugar added

  • Red pepper flakes


Tips & Substitutions

  • If you’re looking to save time, forgo the shallots. Onions and shallots always increase the cooking time especially if you don't like them crunchy.


  • Cooked Ham: Cooked bacon or other meaty leftover


  1. In pan or pot on medium heat, add shallot. Cook until translucent and soft.

  2. While shallots are cooking, whisk your eggs in a small bowl.

  3. Add garlic to the pan and cook 1-2 minutes until fragrant.

  4. Add spinach and cook, tossing until wilted, about 1-2 minutes.

  5. Add ham, eggs, and red pepper flakes. With a rubber or silicone spatula, stir the eggs being sure to scrape egg of the bottom and sides as needed. For larger curds stir less frequently. For smaller curds stir more frequently.

  6. When your eggs look just slightly underdone for your preference (in other words still a bit wet), turn the heat off, and take your pot off the burner. The egg will continue to cook a bit so this prevents over cooking.

  7. Add salt and pepper to taste. All done!