YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs folded with creamy cottage cheese and wilted spinach, served with savory turkey bacon for a satisfyingly salty crunch.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Low-fat Cottage Cheese
2 slices Turkey Bacon
2 cups Fresh Spinach
1 tablespoon Avocado Oil
PREPARATION
Heat a medium non-stick skillet over medium heat and add half of the avocado oil.
Place the turkey bacon slices in the skillet and cook for 3-4 minutes per side until they reach your desired level of crispness, then remove and set aside.
Add the remaining avocado oil to the same skillet and toss in the fresh spinach, sautéing for about 1 minute until just wilted.
While the spinach cooks, whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined.
Lower the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.
Gently stir the eggs with a silicone spatula, lifting and folding the curds until the eggs are set but still moist and creamy.
Plate the scramble immediately and serve with the crispy turkey bacon on the side.