YOUR SOLIN GENERATED RECIPE
Cottage Cheese and Egg Scramble with Sautéed Spinach and Turkey Bacon
Pan-scrambled eggs folded with cottage cheese and served with sautéed spinach and turkey bacon, topped with a sprinkle of savory cracked black pepper.
INGREDIENTS
2 Large Eggs
1/3 cup Low Fat Cottage Cheese
2 slices Turkey Bacon
2 cups Fresh Spinach
1 tsp Extra Virgin Olive Oil
1 tsp Ghee
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the bacon is browned and crispy on both sides.
Remove the bacon from the pan and set aside on a paper towel-lined plate.
In the same skillet, add the olive oil and the fresh spinach, sautéing until the leaves are just wilted, then remove the spinach and set it aside.
Wipe the skillet clean and melt the ghee over medium-low heat.
In a small bowl, whisk the eggs together until well combined.
Pour the eggs into the skillet and let them sit for 30 seconds until the edges begin to set.
Gently fold in the cottage cheese and continue to scramble the eggs slowly until they are creamy and just cooked through.
Plate the cottage cheese eggs alongside the sautéed spinach and crispy turkey bacon, finishing with a crack of fresh black pepper.