YOUR SOLIN GENERATED RECIPE
Cottage Cheese Scramble with Spinach and Turkey Bacon
Pan-scrambled eggs folded with creamy cottage cheese and wilted spinach, served alongside salt-cured turkey bacon for a perfectly crispy finish.
INGREDIENTS
2 Large Eggs
1/2 cup Low Fat Cottage Cheese
3 slices Turkey Bacon
1 cup Fresh Spinach
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Place the turkey bacon in a cold non-stick skillet and turn the heat to medium, cooking until it reaches your desired level of crispness.
Remove the bacon from the pan and set it aside on a paper towel-lined plate.
Add the olive oil to the same skillet and toss in the fresh spinach, sautéing for about 1 minute until just wilted.
In a small bowl, whisk the eggs and cottage cheese together until the mixture is well combined and slightly frothy.
Lower the heat to medium-low and pour the egg mixture into the skillet with the spinach.
Use a spatula to gently push the eggs from the edges to the center, cooking slowly until the eggs are set but still moist and creamy.
Plate the scramble immediately and serve with the crispy turkey bacon on the side.