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 salt-cured turkey bacon 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 crisp and browned.
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.
Add the avocado oil to the same skillet and toss in the fresh spinach, sautéing for about 1 minute until just wilted.
Lower the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.
Gently fold the eggs with a spatula until they are set but still creamy, being careful not to overcook the cottage cheese curds.
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.