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 crispy turkey bacon and sprouted grain toast.
INGREDIENTS
2 Large Eggs
1/4 cup Low-Fat Cottage Cheese
2 slices Turkey Bacon
2 cups Fresh Baby Spinach
2 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the edges are golden and crisp.
While the bacon cooks, whisk the eggs and cottage cheese together in a small bowl until well combined.
Remove the bacon from the skillet and set aside on a paper towel-lined plate.
Wipe the skillet clean if necessary, then add the avocado oil over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg and cottage cheese mixture over the spinach and reduce the heat to medium-low.
Gently fold the eggs with a spatula, cooking slowly until the curds are set but still moist and creamy.
Toast the sprouted grain bread until golden.
Plate the scramble alongside the crispy turkey bacon and the warm toast, seasoning with a pinch of black pepper if desired.