YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Turkey Bacon
Eggs scrambled with low-fat cottage cheese and baby spinach, served with savory turkey bacon and a slice of golden toasted sprouted grain bread.
INGREDIENTS
2 large Eggs
0.25 cup Low-Fat Cottage Cheese (1%)
2 slices Turkey Bacon
2 cups Baby Spinach
2 teaspoons Avocado Oil
0.5 slice Sprouted Grain Bread
PREPARATION
Slice the turkey bacon into half-inch pieces.
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat and cook the bacon until it reaches your desired crispness.
Toss in the baby spinach and sauté for one minute until just wilted, then transfer the bacon and spinach to a plate.
Whisk the eggs and cottage cheese together in a bowl until the mixture is well combined.
Add the remaining teaspoon of avocado oil to the skillet and pour in the egg mixture over medium-low heat.
Stir the eggs gently with a spatula, folding in the cooked bacon and spinach just as the eggs begin to set.
Toast the sprouted grain bread until golden brown.
Plate the scramble immediately with the toast on the side for a protein-packed start to your day.