YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside salt-cured turkey bacon for a satisfyingly crispy finish.
INGREDIENTS
2 Large Eggs
0.5 cup 2% Low-fat Cottage Cheese
3 slices Turkey Bacon
2 cups Fresh Baby Spinach
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking for 3-4 minutes per side until browned and crispy.
Remove the bacon from the pan and set aside on a paper towel-lined plate to drain.
In a small mixing bowl, whisk the eggs and cottage cheese together until the mixture is well combined.
Wipe out the skillet if necessary, then add the olive oil and baby spinach over medium heat, sautéing for about 1 minute until just wilted.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Reduce the heat to medium-low and use a silicone spatula to gently fold the eggs until they are just set but still moist and creamy.
Remove from heat immediately and serve the scramble on a warm plate with the crispy turkey bacon on the side.