High-Protein Cottage Cheese Bowl
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Transform your breakfast with a savory twist that’s creamy, flavorful, and packed with protein in every bite!
Ingredients:
Image Credit: Eating Well
Ingredients:
- 1 cup 1% low-fat, no-salt-added small-curd cottage cheese
- 2½ tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh dill, divided
- 2 tablespoons lemon juice, divided
- 1½ tablespoons drained capers, coarsely chopped
- 1 tablespoon thinly sliced chives, plus more for garnish
- ⅛ teaspoon salt plus ¼ teaspoon, divided
- 2 cloves garlic, finely chopped
- ¼ teaspoon ground pepper, plus more for garnish
- ⅔ cup halved cherry tomatoes
- ⅔ cup chopped seedless cucumber
- ⅓ cup thinly sliced red onion
- ⅓ cup rinsed canned chickpeas
- 2 soft-cooked large eggs, halved lengthwise
- In a medium bowl, mix together 1 cup of cottage cheese, 1½ teaspoons of oil, 1 tablespoon of dill, 1½ teaspoons of lemon juice, 1½ tablespoons of capers, 1 tablespoon of chives, and ⅛ teaspoon of salt until well combined. Divide the mixture evenly into 2 serving bowls.
- In a separate medium bowl, whisk together minced garlic, ¼ teaspoon of pepper, 1 tablespoon of dill, 1½ tablespoons of lemon juice, and ¼ teaspoon of salt. Add ⅔ cup each of tomatoes and cucumbers, along with ⅓ cup each of onion and chickpeas, and toss everything to coat evenly.
- Spoon 1 cup of the vegetable mixture into each serving bowl and top with 2 halved eggs. Sprinkle with additional chives and black pepper, if desired, and finish with a drizzle of the remaining 2 tablespoons of oil.
