Prepare the shirataki noodles by rinsing them thoroughly and cutting them into shorter lengths if desired.

Chop the onion and spinach into bite-sized pieces. Slice the bacon into strips.

Heat olive oil in a pan over medium heat. Sauté the onion until translucent, then add the bacon and cook until crispy.

Add the spinach to the pan and cook until wilted. Remove the mixture from the pan and set aside.

In a bowl, whisk together eggs, heavy cream, milk, Parmesan cheese, salt, and pepper to create the egg mixture.

Add the shirataki noodles to the pan and heat through. Lower the heat and pour the egg mixture over the noodles, stirring constantly.

Return the spinach and bacon mixture to the pan and combine with the noodles. Season with black pepper to taste.