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Eggs, Cottage Cheese & Microgreens

Makes 1 Serving

Macros: 202 Cal, Fat 9g, Carbs 10g, Fibre 1g, Protein 19g


Ingredients: 1 Egg (large)

1/2 cup Cottage Cheese

1/4 cup Microgreens

1/4 cup Cherry Tomatoes (halves)

1/4 Cucumber (small, sliced)

1 tbsp Fresh Dill (chopped finely)

1/2 stalk Green Onion (sliced finely)

Sea Salt & Black Pepper (to taste)


Directions:

  1. Place the egg(s) in a saucepan and cover with cold water. Cover and bring to a boil. Remove from heat and let stand covered for 12 minutes. Drain the water and run cold water over the egg(s) until it is cool enough to handle, peel and slice in half.

  2. Meanwhile, place the cottage cheese at the bottom of a bowl. Add the microgreens, tomatoes, and cucumber on top.

  3. Add the sliced egg(s) and garnish with dill and green onions. Season with salt and pepper. Enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for up to three days.

Prepare in Advance

Hard boiled eggs can be stored in the refrigerator for up to seven days with the shell on.

More Flavour: Add or swap the vegetables for wilted greens, avocado, radishes, and/or fried mushrooms. Swap out the herbs for basil, parsley, chives, or cilantro.

Additional Toppings: Swap the hard boiled eggs with fried or poached eggs.



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