YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs whisked with creamy cottage cheese and folded with wilted spinach and turkey bacon, finished with a touch of cracked black pepper for a savory, toasted bite.
INGREDIENTS
2 Large Eggs
3 tbsp Liquid Egg Whites
1/4 cup 2% Cottage Cheese
2 slices Turkey Bacon
2 cups Fresh Spinach
1 tbsp Avocado Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the bacon is crisp and browned on both sides.
Remove the bacon from the skillet, let it cool slightly, and chop it into bite-sized pieces.
In a medium bowl, whisk together the whole eggs, liquid egg whites, and cottage cheese until well combined and slightly frothy.
Wipe out the skillet if needed and add the avocado oil over medium heat.
Add the fresh spinach to the skillet and sauté for 1-2 minutes until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Reduce the heat to medium-low and use a spatula to gently fold the eggs, creating soft curds.
When the eggs are nearly set, fold in the chopped turkey bacon and season with a pinch of black pepper.
Remove from the heat while the eggs still look slightly moist, as they will continue to cook from the residual heat.