NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese (2%)

2 slices Turkey Bacon

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

• 1

  Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until browned and crispy on both sides.

• 2

  While the bacon cooks, whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined.

• 3

  Remove the crispy bacon from the pan and set it aside on a paper towel to drain.

• 4

  Add the olive oil to the same skillet and toss in the fresh spinach, sautéing for about 1 minute until just wilted.

• 5

  Pour the egg and cottage cheese mixture over the spinach in the skillet.

• 6

  Reduce the heat to medium-low and gently fold the eggs with a spatula until soft curds form and the eggs are just set.

• 7

  Toast the sprouted grain bread until golden and slightly firm.

• 8

  Plate the creamy egg scramble alongside the turkey bacon and toast, finishing with a crack of fresh black pepper if desired.