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 crispy turkey bacon for a savory finish.
INGREDIENTS
2 Large Eggs
1/3 cup 2% Cottage Cheese
3 slices Turkey Bacon
2 cups Fresh Spinach
2 teaspoons Avocado Oil
1/4 cup Red Onion, diced
PREPARATION
Dice the red onion and slice the turkey bacon into small strips.
Heat one teaspoon of avocado oil in a non-stick skillet over medium heat and cook the turkey bacon until it is golden and crispy.
Remove the bacon from the skillet and set it aside on a plate.
Add the remaining teaspoon of avocado oil to the same skillet and sauté the red onion until it becomes translucent.
Toss in the fresh spinach and cook for one to two minutes until the leaves are just wilted.
In a small mixing bowl, whisk the eggs together with the cottage cheese until the mixture is well combined.
Lower the heat to medium-low and pour the egg mixture into the skillet with the vegetables.
Stir the eggs gently and continuously until they are softly set and the cottage cheese creates a creamy texture.
Fold the crispy turkey bacon back into the scramble and serve immediately.