YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs folded with creamy cottage cheese and fresh spinach, served alongside strips of salty, crispy turkey bacon.
INGREDIENTS
2 Large Eggs
0.5 cup Low-Fat Cottage Cheese
3 slices Turkey Bacon
2 cups Fresh Spinach
2 teaspoons Avocado Oil
PREPARATION
Place the turkey bacon in a cold skillet and turn the heat to medium, cooking until the fat renders and the edges become crispy.
While the bacon cooks, whisk the eggs and cottage cheese together in a small bowl until well combined but still slightly textured.
Remove the bacon from the skillet and set aside on a paper towel, leaving any remaining fat in the pan.
Add the avocado oil to the same skillet and toss in the fresh spinach, sautéing for about 1 minute until just wilted.
Lower the heat to medium-low and pour the egg and cottage cheese mixture over the spinach.
Gently fold the eggs with a spatula, cooking slowly until the curds are set and the cottage cheese is warm and melty.
Plate the scramble immediately alongside the crispy turkey bacon and enjoy while hot.