YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Turkey Bacon
Soft scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside salt-cured turkey bacon for a satisfyingly crispy finish.
INGREDIENTS
2 large Eggs
1/2 cup Low-fat Cottage Cheese (2%)
3 slices Turkey Bacon
1 cup Fresh Spinach
2 teaspoons Avocado Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until browned and crispy on both sides.
Remove the bacon from the pan and set aside on a paper towel-lined plate to drain.
In a medium mixing bowl, whisk together the eggs and cottage cheese until the mixture is well combined.
Add the avocado oil to the same skillet over medium-low heat and toss in the fresh spinach, sautéing for about 1 minute until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Using a silicone spatula, gently fold the eggs from the edges toward the center, cooking slowly until the curds are set but still appear moist and creamy.
Plate the scramble immediately and serve with the crispy turkey bacon on the side.