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 a slice of sprouted toast and salty, crispy turkey bacon.
INGREDIENTS
2 Large Eggs
1/4 cup 2% Cottage Cheese
2 slices Turkey Bacon
1 cup Fresh Spinach
1 tsp 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.
While the bacon cooks, whisk the eggs and cottage cheese together in a small bowl until well combined.
Remove the bacon from the pan and set aside on a paper towel.
Add the avocado oil and fresh spinach to the same skillet, sautéing for 1 minute until the leaves are just wilted.
Pour the egg and cottage cheese mixture into the skillet over the spinach.
Reduce heat to medium-low and gently fold the eggs with a spatula until they are set but still moist and creamy.
Toast the sprouted grain bread until golden brown.
Plate the scramble alongside the crispy turkey bacon and toast, seasoning with a pinch of black pepper if desired.