Savory Cottage Cheese Veggie Breakfast Bowl

by Rasmus Hoegh-20 July 2026Easy

Servings1

A high‑protein, low‑carb, seed‑oil‑free breakfast bowl with warm sautéed vegetables, creamy cottage cheese, and fresh herbs. It’s filling, low in sugar, and easy to customize.

Method

0
Prepare the vegetables by dicing the red bell pepper and zucchini, finely chopping the red onion, and roughly chopping the spinach. Chop the parsley and chives and set aside.
1
Heat a nonstick pan over medium heat and add the butter. Once melted, add the red onion and cook for 1 to 2 minutes until it softens.
2
Add the diced bell pepper and zucchini to the pan. Season with a pinch of the sea salt and black pepper. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
3
Add the chopped spinach to the pan and cook for 1 to 2 minutes until just wilted. Turn off the heat and stir in the garlic powder and smoked paprika.
4
Place the cottage cheese in a serving bowl and stir in the lemon juice, remaining sea salt, and black pepper.
5
Spoon the warm sautéed vegetables over the cottage cheese. Sprinkle the grated parmesan, chopped parsley, and chives on top.
6
Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired. Serve immediately while the vegetables are still warm.