YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs whisked with creamy cottage cheese and fresh baby spinach, served alongside salty, crisp turkey bacon.
INGREDIENTS
2 Large Eggs
1/3 cup 2% Cottage Cheese
3 slices Turkey Bacon
1 cup Baby Spinach
2 teaspoons Avocado Oil
PREPARATION
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the bacon is browned and crisp.
While the bacon is cooking, whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined.
Remove the cooked turkey bacon from the skillet and set it aside on a paper towel-lined plate.
Add the avocado oil to the same skillet over medium heat and toss in the baby spinach, sautéing for about 1 minute until just wilted.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the spinach.
Gently stir the eggs with a spatula, scraping the bottom of the pan frequently until the eggs are set but still look moist and creamy.
Plate the scramble immediately and serve with the crisp turkey bacon on the side.