YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs and creamy cottage cheese folded with fresh baby spinach, served alongside a slice of sprouted grain toast and crisp turkey bacon.
INGREDIENTS
2 Large Eggs
1/4 cup 2% Cottage Cheese
2 slices Turkey Bacon
1 cup Baby Spinach
1 teaspoon Avocado Oil
1 slice Sprouted Grain Bread
PREPARATION
Place the turkey bacon in a skillet over medium heat and cook until browned and crisp, then remove and set aside on a paper towel.
Wipe the skillet if necessary and add the avocado oil over medium heat.
Add the baby spinach to the skillet and sauté for about one minute until just wilted.
In a medium bowl, whisk together the eggs and cottage cheese until the mixture is well combined.
Lower the heat to medium-low and pour the egg mixture into the skillet with the spinach.
Gently stir the eggs with a spatula, folding them over until they are set but still creamy.
Toast the sprouted grain bread until golden brown.
Serve the scramble immediately alongside the crisp turkey bacon and warm toast.