YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Turkey Bacon
Skillet-scrambled eggs with creamy cottage cheese and wilted spinach, served with a side of salt-cured turkey bacon and toasted sprouted grain bread.
INGREDIENTS
2 large Eggs
0.33 cup 2% Cottage Cheese
2 slices Turkey Bacon
1 cup fresh Spinach
1 teaspoon Ghee
1 slice Sprouted Grain Bread
PREPARATION
Place turkey bacon in a cold skillet and turn heat to medium, cooking until the edges are golden and crisp.
Whisk the eggs in a small bowl until well combined.
Remove bacon from the skillet and set aside on a paper towel.
Add ghee to the same skillet over medium-low heat.
Toss in the fresh spinach and sauté until just wilted.
Pour the whisked eggs into the skillet with the spinach.
Once the eggs begin to set, fold in the cottage cheese gently.
Continue to scramble until the eggs are cooked through but still moist and creamy.
Toast the sprouted grain bread until lightly browned.
Serve the scramble immediately with the turkey bacon and toast.