Preheat the oven to 375°F.

Cook turkey bacon in a skillet until crisp. Turkey bacon has less fat than pork. If the skillet is too dry while cooking the turkey bacon, add 1 teaspoon of canola or olive oil. Once the turkey bacon is ready, transfer to a bowl lined with a paper towel.

Boil potatoes in 2 cups of water, seasoned with 1/4 teaspoon. Salt for about 10 minutes or until potatoes are cooked but not overcooked. Strain excess water and set potatoes aside to cool.

Heat 2 tablespoons of canola oil in a skillet. Add onions, tomatoes, and bell pepper and sauté for 1 minute, stirring intermittently. Add black pepper and 1/4 teaspoon salt. Stir; add spinach and sauté for 30 seconds. Set aside to cool completely.

Crack and whisk eggs in a bowl. Add half-and-half, almond flour and mix thoroughly. Mince 6 of the cooked turkey bacon set aside earlier and add to the egg mixture. Add chicken bouillon and the cooled sauce set aside in step 4. Ensure that the sauce is completely cooled before adding it to the eggs.

Grease a round baking pan with butter, then neatly line the bottom of the greased pan with the cooked potatoes. Pour egg mixture over the assembled potatoes and bake in the oven for 45 minutes or until cooked.

Garnish with the last turkey bacon and chopped parsley. I also prefer citrus fruit or any other piece of fruit on the side to cleanse my palate afterward. A slice of grapefruit and watermelon are good for this recipe.