Cottage Cheese Protein Plate with Veggies & Spiced Egg
A quick, protein-packed breakfast plate featuring creamy cottage cheese, soft-boiled eggs, fresh cucumber and tomatoes, and a touch of spice.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 1 plate 1x
- Category: Breakfast
- Method: Assembled
- Cuisine: Clean Eating
Ingredients
½ cup low-fat cottage cheese
2 soft-boiled eggs
½ cup cherry tomatoes, halved or quartered
½ cucumber, sliced
Pinch of black pepper or za’atar
Optional: sea salt, chili flakes, or olive oil drizzle
Instructions
1. Bring water to a gentle boil. Lower in eggs and cook for 6–7 minutes. Transfer to an ice bath and peel after cooling.
2. Slice the cucumber and quarter the cherry tomatoes.
3. Scoop cottage cheese onto the plate. Arrange sliced cucumbers and tomatoes around it.
4. Cut boiled eggs in half and place with yolk up.
5. Sprinkle black pepper, za’atar, or chili flakes over the top. Add olive oil if desired.
Notes
Use high-quality cottage cheese with minimal additives.
Prep eggs ahead of time and store in fridge for up to 3 days.
Add lemon juice or herbs like parsley or dill for extra brightness.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 4g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 370mg