YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside strips of salty, crisp turkey bacon.
INGREDIENTS
3 Large Eggs
1/3 cup Low-fat Cottage Cheese
2 slices Turkey Bacon
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until the strips are browned and crisp.
Remove the bacon from the pan and set it aside on a paper towel to drain.
Add one teaspoon of olive oil to the same skillet and sauté the fresh spinach until it is just wilted, then remove the spinach and set aside.
In a small mixing bowl, whisk together the eggs and cottage cheese until the mixture is well combined and uniform.
Wipe out the skillet if needed, then add the remaining teaspoon of olive oil over medium-low heat.
Pour the egg and cottage cheese mixture into the skillet and cook slowly, stirring gently with a spatula until soft, creamy curds form.
Fold the wilted spinach back into the scramble and season with a pinch of sea salt and cracked black pepper.
Serve the scramble immediately on a warm plate with the crisp turkey bacon on the side.