Cottage Cheese Egg Bowl
A quick and protein-packed breakfast bowl made with eggs, cottage cheese, spinach, avocado, and cherry tomatoes, perfect for busy mornings.
Ingredients
Main Ingredients
- 1/2 cup cottage cheese (use full-fat or low-fat depending on preference)
- 2 large eggs beaten
- 1 cup fresh spinach (roughly chopped or baby spinach)
- 1/2 ripe avocado diced
- 6-8 pieces cherry tomatoes halved
- Salt and freshly ground black pepper to taste
- Optional: a splash of olive oil or a pat of butter if cooking on the stove
Instructions
Preparation
- Crack the eggs into a bowl and beat them until combined.
- Stir the cottage cheese into the beaten eggs until the mixture is relatively smooth.
- Fold in the chopped spinach, diced avocado, and halved cherry tomatoes. Season with salt and pepper.
Cooking
- Microwave method: transfer the mixture to a microwave-safe bowl and cook on medium-high for 1–2 minutes, stirring halfway, until the eggs are set.
- Stovetop method: heat a small nonstick skillet over medium. Add a little oil or butter if you like, pour in the mixture, and cook gently, stirring occasionally, until curds form and the eggs are fully set (about 3–4 minutes).
Serving
- Taste and adjust seasoning. Serve warm and enjoy.
Notes
Store leftovers in an airtight container for up to 3–4 days. For best texture, cook eggs fresh before eating and add avocado just before serving. Use room-temperature eggs for even cooking. If using the stovetop, keep the heat moderate to avoid rubbery eggs.