Soft Foods · Breakfast · by Lenna
Lenna's First-Bell Savory Bowl
Savory Cottage-Cheese Breakfast Bowl
Cottage cheese and moist scrambled egg share the first bell, with only a little fully wilted spinach. Use only when your care team has cleared dairy, eggs, and cooked greens; the egg must be fully cooked yet tender, and every spinach piece should be finely chopped.
- Total time
- 12 min
- Yield
- 2 small servings
- Serving
- About 3/4 cup
- Texture
- Soft, moist, and finely textured
Ingredients
- 1 cup low-fat cottage cheese
- 2 large eggs
- 2 tablespoons frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon skim milk
- Pinch of dried dill or onion powder, optional
- Nonstick cooking spray
Directions
- 1
Finely chop the thawed spinach again so no long strands remain.
- 2
Whisk the eggs with the milk. Coat a nonstick skillet lightly and cook over low heat, stirring often, until fully set and 160°F / 71°C but still moist.
- 3
Stir in the spinach for the final minute so it is hot and very tender.
- 4
Divide the cottage cheese between two small bowls and top each with half of the egg mixture.
- 5
Check the temperature, take small bites, chew thoroughly, and stop at the fullness signal directed by your care team.
PER SERVING
Nutrition
- Protein
- 19g
- Calories
- 175
- Carbs
- 6g
- Fat
- 8g
- Fiber
- 1g
- Sugar
- 4g
- Sodium
- 450mg
Estimated from low-fat cottage cheese, eggs, and cooked spinach. Contains milk and eggs. Cottage-cheese brands vary widely in sodium; choose the product that fits your plan and calculate from its label when precision matters.
Source: An independently developed Guild breakfast informed by UCSF bariatric guidance naming cottage cheese and eggs as protein foods and by dietitian cottage-cheese breakfast-bowl methods.
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