YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs whisked with creamy cottage cheese and wilted spinach, served alongside salt-cured turkey bacon for a satisfyingly crispy finish.
INGREDIENTS
3 Large Eggs
1/4 cup 2% Low-Fat Cottage Cheese
3 slices Turkey Bacon
1 cup Fresh Baby Spinach
2 teaspoons Avocado Oil
PREPARATION
Roughly chop the turkey bacon into small, bite-sized pieces.
In a medium mixing bowl, whisk together the eggs and cottage cheese until the mixture is well combined and slightly frothy.
Heat the avocado oil in a non-stick skillet over medium heat.
Add the chopped turkey bacon to the skillet and cook for 3-4 minutes until it becomes golden and crispy.
Add the fresh baby spinach to the pan and sauté briefly for about 1 minute until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture into the skillet with the bacon and spinach.
Using a silicone spatula, gently fold and stir the eggs until they are soft-set and reach a creamy consistency.
Remove the skillet from the heat immediately to prevent overcooking and serve warm.