YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs folded with creamy cottage cheese and fresh spinach, served with turkey bacon and sprouted toast for a satisfyingly smoky finish.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Cottage Cheese
2 slices Turkey Bacon
1 cup Fresh Spinach
1 tsp Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the edges are browned and crisp.
Remove the bacon to a plate and wipe the skillet clean with a paper towel.
Add the avocado oil to the skillet and toss in the fresh spinach, sautéing for one minute until just wilted.
In a small mixing bowl, whisk together the eggs and cottage cheese until the curds are evenly distributed.
Lower the skillet heat to medium-low and pour the egg mixture over the spinach.
Gently fold the eggs with a silicone spatula, cooking slowly until they are set but still appear moist and fluffy.
Toast the sprouted grain bread until golden brown.
Serve the creamy scramble immediately alongside the crispy turkey bacon and warm toast.