Contains gluten and milk. Check the ingredients if you cook for someone with allergies.
Cottage cheese caprese-style: ripe tomatoes, fresh basil and good olive oil over cool, protein-dense curds, with wholegrain crispbread for crunch. Breakfast for people who do not do sweet mornings.
10 minPrep
10 minTotal
2Serves
Savory Cottage Cheese Bowl
by · Easy
Vegetarian
High protein
Source of fibre
Low sugars
Source of potassium
Contains gluten and milk. Check the ingredients if you cook for someone with allergies.
Cottage cheese caprese-style: ripe tomatoes, fresh basil and good olive oil over cool, protein-dense curds, with wholegrain crispbread for crunch. Breakfast for people who do not do sweet mornings.
10 minPrep
10 minTotal
2Serves
Nutrition
Per serving · 285 g
296kcal1241 kJ
Protein21.9 g44%
Carbohydrate32.5 g13%
Net carbs †25.9 g
Sugars8.33 g9%
Fibre6.65 g
Fat9.54 g14%
Saturates2.13 g11%
Salt †1.29 g22%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
salad bowl
santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
200 g
Tomato raw
1 pinch
Oregano dried
1 pinch
Pepper black, dried
1 pinch
Common salt/table salt
300 g
Cottage cheese < 10 % fat in dry matter
1 pinch
Basil raw
60 g
Multigrain wholemeal crispbread
15 ml
Olive oil
Instructions
1
Cut the tomatoes into wedges on a cutting board with a santoku knife.
2
Divide the cottage cheese between two salad bowls and arrange the tomatoes on top. Season with salt and black pepper. Sprinkle with dried oregano.
3
Tear the basil over the bowls, drizzle with the olive oil and serve with the wholegrain crispbread.
Before you start
You'll need
cutting board
salad bowl
santoku knife
Ingredients
Quantities scale automatically · metric units (change in profile)
200 g
Tomato raw
1 pinch
Oregano dried
1 pinch
Pepper black, dried
1 pinch
Common salt/table salt
300 g
Cottage cheese < 10 % fat in dry matter
1 pinch
Basil raw
60 g
Multigrain wholemeal crispbread
15 ml
Olive oil
Instructions
1
Cut the tomatoes into wedges on a cutting board with a santoku knife.
2
Divide the cottage cheese between two salad bowls and arrange the tomatoes on top. Season with salt and black pepper. Sprinkle with dried oregano.
3
Tear the basil over the bowls, drizzle with the olive oil and serve with the wholegrain crispbread.
Nutrition
Per serving · 285 g
296kcal1241 kJ
Protein21.9 g44%
Carbohydrate32.5 g13%
Net carbs †25.9 g
Sugars8.33 g9%
Fibre6.65 g
Fat9.54 g14%
Saturates2.13 g11%
Salt †1.29 g22%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.