Name: Cottage cheese egg breakfast bowl
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1 cup 2% cottage cheese; 2 large eggs, beaten; 2 large egg whites; 1/4 avocado, diced; 1/3 cup cherry tomatoes, halved; 1 green onion, thinly sliced; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp salted butter

Nutrition

Per serving

466 calories

Protein: 45g; 39% of calories
Carbs: 19g; 17% of calories
Fat: 23g; 45% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 0 min

Place the cottage cheese in a serving bowl and set aside. Prep the tomatoes, avocado, and green onion.
In a small bowl, whisk the whole eggs and egg whites with half the salt and half the pepper. Heat a small nonstick skillet over medium-low heat and add the butter. Once melted, pour in the egg mixture. Cook, stirring gently, for 3 to 4 minutes until the eggs are soft and set but still moist. Done when set and moist, 160°F.
Spoon the warm scrambled eggs over the cottage cheese. Top with the diced avocado and halved cherry tomatoes. Garnish with the sliced green onion and the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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