YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs whisked with creamy cottage cheese and fresh spinach, served alongside crisp turkey bacon and toasted sprouted grain bread.
INGREDIENTS
2 Large Eggs
3 tablespoons Low-Fat Cottage Cheese
2 slices Turkey Bacon
1 cup Baby Spinach
1 teaspoon 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 crisp.
Remove the bacon and set aside on a paper towel-lined plate.
In the same skillet, add the avocado oil and the baby spinach, sautéing for 1-2 minutes until just wilted.
While the spinach cooks, whisk the eggs and cottage cheese together in a small bowl until well combined.
Pour the egg mixture into the skillet over the spinach.
Reduce the heat to medium-low and gently fold the eggs with a spatula until they are soft and set.
Toast the sprouted grain bread until warm and slightly crunchy.
Plate the scramble with the turkey bacon and toast, seasoning with a pinch of black pepper if desired.