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 strips of salty-crisp turkey bacon.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Cottage Cheese
3 slices Turkey Bacon
2 cups Fresh Baby Spinach
1 tsp Extra Virgin Olive Oil
PREPARATION
Place the turkey bacon in a cold skillet and cook over medium heat until the edges are golden and crisp.
Whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined.
Remove the bacon from the skillet and set it aside on a paper towel to drain.
Add the olive oil and baby spinach to the same skillet and sauté briefly until the leaves are just wilted.
Pour the egg and cottage cheese mixture into the pan over the spinach and reduce the heat to medium-low.
Fold the eggs gently with a spatula until soft curds form and the cottage cheese is warm and melty.
Transfer the scramble to a plate and serve immediately with the reserved turkey bacon.