YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside crispy turkey bacon and buttery toasted sourdough.
INGREDIENTS
2 Large Eggs
3 tablespoons 2% Cottage Cheese
2 slices Turkey Bacon
1 cup Fresh Spinach
1 teaspoon Avocado Oil
1 slice Sourdough Bread
0.5 tablespoon Grass-fed Butter
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until browned and crispy on both sides.
While the bacon cooks, whisk the eggs and cottage cheese together in a small bowl until the mixture is well combined.
Remove the crispy bacon from the skillet and set aside on a paper towel-lined plate.
Wipe the skillet clean, add the avocado oil, and sauté the fresh spinach over medium heat until just wilted.
Reduce the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.
Stir gently and constantly with a spatula until the eggs are just set and have a creamy, curd-like texture.
Toast the sourdough bread until golden and spread evenly with the grass-fed butter.
Serve the warm scramble immediately alongside the crispy turkey bacon and buttered toast.