YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Turkey Bacon
Fluffy eggs scrambled with creamy cottage cheese and fresh spinach, served with salt-cured turkey bacon and sprouted grain toast for a satisfying, toasted finish.
INGREDIENTS
2 Large Eggs
3 tbsp 2% Cottage Cheese
3 slices Turkey Bacon
1 cup Fresh Baby Spinach
1 slice Sprouted Grain Bread
1 tsp Ghee
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the edges are crisp and golden.
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 plate lined with a paper towel.
Add the ghee to the same skillet over medium-low heat and toss in the baby spinach, sautéing for about 1 minute until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Gently fold the eggs with a spatula, cooking slowly until they are set but still moist and creamy.
Toast the sprouted grain bread until it reaches your desired level of crunch.
Serve the warm scramble immediately alongside the crispy turkey bacon and the toasted sprouted bread.