YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Turkey Bacon and Sautéed Spinach
Pan-scrambled eggs folded with creamy cottage cheese, served with crispy turkey bacon and wilted spinach over a slice of warm toasted bread.
INGREDIENTS
2 Large Eggs
3 tablespoons Low-Fat Cottage Cheese (2%)
2 slices Turkey Bacon
2 cups Fresh Baby Spinach
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
PREPARATION
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the edges are browned and crisp.
While the bacon cooks, whisk the eggs and cottage cheese together in a small bowl until well combined.
Remove the bacon from the skillet and set aside on a paper towel to drain.
Add the olive oil to the same skillet over medium heat, then toss in the baby spinach and sauté until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Gently stir the eggs with a spatula over medium-low heat until they are soft, creamy, and just set.
Toast the sprouted grain bread until golden brown.
Serve the egg scramble immediately alongside the turkey bacon and the warm toasted bread.