In a large skillet, melt the coconut oil over medium-high heat. Add the bacon and sauté until crispy, about 3 to 4 minutes. Remove the bacon with a slotted spoon and set aside.
In the same skillet, add the bell pepper and onion to the bacon fat and sauté for 5 minutes.
Add the spinach to the skillet and saute until wilted, about 1 to 2 minutes. Remove from the heat and let cool.
In a large bowl, combine the tomato, eggs, olives, basil, garlic, coconut cream, bacon, and spinach mixture. Season with salt and pepper. Pour the egg mixture into a 9-inch by 9-inch (23-cm by 23-cm) square baking dish.
Place in the oven and bake for 30 minutes until the eggs are soft but set.
Notes
Nutritional data is per serving.Calories: 409Fat: 34 gTotal Carbs: 8 gFiber: 2 gSugar: 3 gNet Carbs: 6 gProtein: 16 g