YOUR SOLIN GENERATED RECIPE
Egg White and Spinach Scramble with Cottage Cheese and Turkey Bacon
Pan-scrambled egg whites and baby spinach folded with creamy cottage cheese, served alongside a slice of sprouted toast and crispy turkey bacon.
INGREDIENTS
0.5 cup Egg Whites
0.33 cup Low-Fat Cottage Cheese
3 slices Turkey Bacon
2 cups Fresh Spinach
1 tsp Avocado Oil
1 slice Sprouted Grain Bread
0.25 medium Avocado
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the edges are golden and the texture is crisp.
Remove the bacon from the skillet and set aside on a paper towel to drain.
In the same skillet, add the avocado oil and the fresh spinach, sautéing until the leaves are just wilted.
While the spinach cooks, whisk together the egg whites and cottage cheese in a small bowl until well combined.
Pour the egg white mixture into the skillet over the spinach and reduce heat to medium-low.
Gently stir the eggs with a spatula, cooking until the whites are set but still moist and fluffy.
Toast the sprouted grain bread until golden brown and top with the sliced avocado.
Plate the scramble alongside the turkey bacon and avocado toast, seasoning with a pinch of black pepper if desired.