4 slices of bacon
1/2 red onion, thinly sliced
10 ounces of spinach
2 Tablespoons butter
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces of goat cheese, crumbled
Using a pair of kitchen shears, cut bacon into bite-sized pieces.
In a 12-inch skillet over medium heat, cook bacon for five minutes, or until cooked but not crisp.
Add onions, and cook for about seven minutes, or until onions are soft and bacon has crisped up.
Add spinach to the pan, and cook until wilted. The full 10 ounces will not likely fit in the pan, so cook it in two batches.
While cooking the spinach, whisk together eggs, salt and pepper in a separate bowl.
Stir in butter. Spread the sauteed mixture into a flat layer.
Pour eggs over the sauteed mixture, and cook for five minutes, until it is firm on the bottom.
Crumble goat cheese over the top.
Place pan under the broil for three to four minutes, or until eggs are done.