YOUR SOLIN GENERATED RECIPE
Cottage Cheese Egg Scramble with Spinach and Turkey Bacon
Fluffy eggs scrambled with cottage cheese and spinach, served with toasted sprouted bread and turkey bacon cooked until perfectly crisp.
INGREDIENTS
2 Large Eggs
2 tbsp 2% Cottage Cheese
2 slices Turkey Bacon
1 cup Fresh Baby Spinach
1 tsp Extra Virgin Olive 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 bacon is browned and crisp on both sides.
While the bacon cooks, whisk the eggs and cottage cheese together in a small bowl until well combined and slightly bubbly.
Remove the bacon from the skillet and set aside on a paper towel.
Wipe the skillet clean if necessary and add the olive oil over medium-low heat.
Add the fresh spinach to the skillet and sauté for 1 minute until just beginning to wilt.
Pour the egg and cottage cheese mixture over the spinach.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing them to form soft, creamy curds.
Remove the eggs from the heat just before they look fully set to ensure they stay moist.
Toast the sprouted grain bread until golden.
Serve the scramble immediately alongside the crispy turkey bacon and warm toast.