YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg White Scramble with Spinach and Turkey Bacon
Pan-scrambled egg whites and creamy cottage cheese folded with fresh baby spinach, served alongside salty, crispy turkey bacon.
INGREDIENTS
0.67 cup Liquid Egg Whites
0.25 cup Low-fat Cottage Cheese
2 slices Uncured Turkey Bacon
2 cups Baby Spinach
1.5 teaspoons Avocado Oil
1 slice Sprouted Grain Bread
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 and set aside on a paper towel to drain.
In the same skillet, add the avocado oil and the baby spinach, sautéing for one to two minutes until the leaves are just wilted.
While the spinach cooks, whisk together the liquid egg whites and cottage cheese in a small bowl until well combined.
Lower the heat to medium-low and pour the egg mixture over the spinach.
Gently fold the eggs with a spatula, cooking until they are set but still moist and creamy.
Toast the sprouted grain bread until golden brown.
Serve the scramble immediately with the crispy turkey bacon and warm toast on the side.