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 turkey bacon for a perfectly salty, crispy finish.
INGREDIENTS
2 Large Eggs
1/3 cup 2% Cottage Cheese
2 slices Turkey Bacon
2 cups Fresh Spinach
1 tablespoon Avocado Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the edges are golden and crispy.
Remove the bacon from the pan and set aside on a paper towel-lined plate.
In the same skillet, add half of the avocado oil and the fresh spinach, sautéing until the leaves are just wilted.
While the spinach cooks, whisk the eggs and cottage cheese together in a small bowl until well combined.
Add the remaining avocado oil to the skillet with the spinach.
Pour the egg and cottage cheese mixture into the pan over medium-low heat.
Gently stir the eggs with a spatula, pulling the cooked edges toward the center until soft, creamy curds form.
Remove from heat immediately once the eggs are set but still moist.
Serve the scramble warm with the crispy turkey bacon on the side.