YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs whisked with cottage cheese and fresh spinach, paired with turkey bacon for a salty, satisfying crunch.
INGREDIENTS
2 Large Eggs
1/2 cup 2% Low-Fat Cottage Cheese
3 slices Turkey Bacon
1 cup Fresh Spinach
2 teaspoons Avocado Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the bacon is browned and crisp.
Remove the bacon from the pan and set aside on a paper towel, then chop into bite-sized pieces once cooled.
Wipe the skillet clean and add the avocado oil over medium-low heat.
In a small bowl, whisk together the eggs and cottage cheese until well combined and slightly frothy.
Add the fresh spinach to the skillet and sauté for 1 minute until just starting to wilt.
Pour the egg and cottage cheese mixture into the skillet with the spinach.
Cook slowly, using a spatula to gently pull the setting eggs from the edges toward the center to create soft, creamy curds.
Once the eggs are mostly set but still look moist, fold in the chopped turkey bacon and remove from heat immediately.
Season with a pinch of black pepper and serve warm.