Cottage Cheese & Tomato on Ezekiel
Recipes · Breakfast · Recipe, Typed Supps
Sprouted-grain bread and 25g of protein, assembled in the time the toaster takes.
Allergens and patterns
Contains gluten, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 2 slices (70g) Ezekiel Bread — Made from sprouted grains and legumes rather than flour, which gives it more protein and a lower glycaemic hit than ordinary wholemeal.
- 2/3 cup (150g) Cottage Cheese — Around 17g of protein for very few calories, and the slow-digesting casein in it is why this holds until lunch.
- 1 large, sliced (100g) Tomatoes — Salted and left a minute before it goes on, which draws out flavour that raw tomato otherwise keeps to itself.
- a good grind (1g) Black Pepper — Cottage cheese is bland by design. Pepper is doing more work here than it usually gets credit for.
- a few leaves (5g) Basil — Torn, not chopped — cut basil bruises and blackens within minutes.
Nutrition per serving
- Calories: 385 kcal
- Protein: 34.6g
- Carbohydrate: 36.9g
- of which sugars: 5.2g
- Fat: 9.7g
- of which saturated: 5.2g
- Fibre: 7.7g
- Sodium: 574.9mg
Method
- Toast the bread well; sprouted-grain loaves are damp and need it.
- Spread the cottage cheese thickly and lay the salted tomato over.
- Finish with torn basil and plenty of black pepper.
Nutrients it supplies
More in Breakfast