YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Sautéed Spinach and Turkey Bacon
Whisked eggs and cottage cheese scrambled to perfection, served with savory turkey bacon and lightly sautéed baby spinach for a morning meal that is wonderfully velvety.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Low Fat Cottage Cheese
3 slices Turkey Bacon
2 cups Fresh Baby Spinach
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the bacon is browned and crisp.
Remove the turkey bacon from the skillet and set it aside on a paper towel-lined plate to drain.
Add the olive oil to the same skillet and toss in the fresh baby spinach, sautéing for 1-2 minutes until just wilted, then transfer the spinach to a serving plate.
In a small mixing bowl, whisk the eggs and cottage cheese together until the mixture is well combined and slightly frothy.
Lower the skillet heat to medium-low and pour in the egg and cottage cheese mixture.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds until the eggs are set but still look moist.
Remove the skillet from the heat immediately to prevent overcooking.
Serve the creamy scrambled eggs alongside the crispy turkey bacon and sautéed spinach, seasoning with a pinch of black pepper if desired.