YOUR SOLIN GENERATED RECIPE
Egg White Spinach Scramble with Cottage Cheese and Turkey Bacon
Pan-scrambled egg whites and baby spinach folded with creamy cottage cheese, served alongside salty, crispy turkey bacon.
INGREDIENTS
1/2 cup Egg Whites
1 Large Egg
1/4 cup Low-fat Cottage Cheese
3 slices Turkey Bacon
2 cups Fresh Baby Spinach
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until it reaches your desired level of crispiness.
Remove the bacon and set aside on a paper towel-lined plate to drain.
Wipe the skillet if necessary, then add the olive oil over medium heat.
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted.
In a small bowl, whisk together the egg whites and the whole egg until well combined and slightly frothy.
Pour the egg mixture over the spinach and cook, stirring gently with a spatula to form soft curds.
When the eggs are nearly set but still slightly moist, fold in the cottage cheese.
Cook for another 30-60 seconds until the cottage cheese is warmed through and the scramble is creamy.
Serve the scramble immediately on a warm plate with the crispy turkey bacon on the side.