Cottage Cheese Scramble with Spinach and Turkey Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Scramble with Spinach and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Turkey Bacon

Softly scrambled eggs folded with creamy cottage cheese and fresh spinach, served with salty-crisp turkey bacon and toasted sprouted grain bread.

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NUTRITION

412kcal
Protein
29.6g
Fat
22.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

2 slices Turkey Bacon

1 cup Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

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PREPARATION

  • 1

    Place the turkey bacon in a non-stick skillet over medium heat and cook until browned and crisp.

  • 2

    Whisk the eggs and cottage cheese in a small bowl until the mixture is uniform.

  • 3

    Remove the bacon from the pan and add the olive oil and spinach, sautéing until the leaves are wilted.

  • 4

    Pour the egg mixture into the skillet, stirring gently with a spatula until the eggs are cooked through but still moist.

  • 5

    Toast the sprouted grain bread until warm and golden.

  • 6

    Serve the scramble immediately with the bacon and toast on the side.

Cottage Cheese Scramble with Spinach and Turkey Bacon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Scramble with Spinach and Turkey Bacon

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Scramble with Spinach and Turkey Bacon

Softly scrambled eggs folded with creamy cottage cheese and fresh spinach, served with salty-crisp turkey bacon and toasted sprouted grain bread.

NUTRITION

412kcal
Protein
29.6g
Fat
22.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/4 cup Low-Fat Cottage Cheese

2 slices Turkey Bacon

1 cup Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

1 slice Sprouted Grain Bread

PREPARATION

  • 1

    Place the turkey bacon in a non-stick skillet over medium heat and cook until browned and crisp.

  • 2

    Whisk the eggs and cottage cheese in a small bowl until the mixture is uniform.

  • 3

    Remove the bacon from the pan and add the olive oil and spinach, sautéing until the leaves are wilted.

  • 4

    Pour the egg mixture into the skillet, stirring gently with a spatula until the eggs are cooked through but still moist.

  • 5

    Toast the sprouted grain bread until warm and golden.

  • 6

    Serve the scramble immediately with the bacon and toast on the side.