8 large eggs
¼ c. half & half
1 t. garlic powder
2 T. extra virgin olive oil
Sea salt and black pepper, to taste
2 T. butter, divided
8 thick-cut bacon strips
3 c. baby spinach
1 avocado, thinly sliced
1-2 t. hot sauce, to taste
In a large bowl, combine the eggs, garlic powder, half & half, olive oil, and salt and pepper to taste. Whisk until smooth and the ingredients are combined.
In a 10-inch non-stick skillet, over medium heat, melt ½ Tbsp of butter. Pour ¼ of the egg batter into the skillet and swirl the pan to evenly coat the bottom.
Reduce the heat to just below medium and cover the skillet. Cook just until the egg batter sets and is cooked through about 3-4 minutes. Be careful not to overcook.
Transfer the egg wrap to a platter and set it aside. Repeat with the remaining batter.
Add bacon to another skillet and cook until desired crispness. Transfer the bacon to a plate lined with paper towels. Reserve 1 Tbsp of the bacon grease and discard the rest. Add the baby spinach to the skillet and season to taste with salt and pepper. Cook for about 2 minutes, stirring occasionally.
Plate each egg wrap on a plate, top with the spinach, avocado, and then bacon.
Fold the wrap and enjoy!