YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside crispy turkey bacon for a savory, protein-packed start to your day.
INGREDIENTS
2 Large Eggs
1/2 cup Low-Fat Cottage Cheese
2 slices Turkey Bacon
2 cups Fresh Baby Spinach
1 tsp Extra Virgin Olive Oil
1 slice Sprouted Whole Grain Bread
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the edges are golden and crispy.
While the bacon cooks, whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined.
Remove the bacon from the skillet and set aside on a paper towel.
Add the olive oil to the same skillet, then toss in the baby spinach and sauté for 1-2 minutes until just wilted.
Pour the egg and cottage cheese mixture over the spinach, reducing the heat to medium-low.
Gently fold the eggs with a spatula, cooking until they are set but still maintain a creamy texture from the cottage cheese.
Toast the sprouted grain bread until golden brown.
Plate the scramble alongside the crispy turkey bacon and warm toast, seasoning with a pinch of black pepper if desired.