YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Turkey Bacon
Tender whole wheat pasta tossed with a creamy cottage cheese and spinach egg scramble, finished with a topping of salty, crispy turkey bacon.
INGREDIENTS
2 Large Eggs
1/4 cup Low-fat Cottage Cheese
2 slices Turkey Bacon
1 cup Fresh Spinach
1/2 cup Whole Wheat Pasta, cooked
1 teaspoon Avocado Oil
PREPARATION
Boil the whole wheat pasta according to package directions until al dente, then drain and set aside.
In a small bowl, whisk together the eggs and cottage cheese until well combined.
Heat a non-stick skillet over medium heat and cook the turkey bacon until it reaches a perfect crispy texture.
Remove the bacon from the pan, crumble it, and set it aside.
Add the avocado oil and fresh spinach to the same skillet, sautéing until just wilted.
Add the cooked pasta and the egg mixture to the skillet, stirring gently until the eggs are softly set and creamy.
Top the scramble with the crumbled turkey bacon and serve immediately.