Zucchini Cottage Cheese Egg Skillet

Light, protein-forward eggs with tender zucchini and creamy low-fat cottage cheese for steady energy.

Ingredients

  • 4 Large Eggs
  • 1 Small Zucchini (about 250 g), halved and thinly sliced
  • 8–10 Cherry Tomatoes, halved
  • 2 Spring Onions, sliced (green parts preferred)
  • 1 tbsp Chickpea Flour
  • 1 tbsp Water
  • 1/4 cup (60 g) Low-Fat Cottage Cheese
  • 1 tsp Extra-Virgin Olive Oil
  • 2 tbsp Fresh Parsley Or Dill, chopped
  • Salt And Black Pepper, to taste

Instructions

  • Mix
  • In a bowl whisk eggs, chickpea flour, water, a pinch of salt and pepper until smooth. Let sit 2–3 minutes to hydrate the flour.
  • Sauté Veg
  • Heat olive oil in a nonstick skillet (24–26 cm) over medium. Add zucchini and a pinch of salt; cook 4–5 minutes until lightly golden. Stir in spring onions 1 minute. Add tomatoes 1 minute just to soften.
  • Set The Eggs
  • Reduce heat to medium-low. Pour in the egg mixture, tilting the pan to distribute. Dot cottage cheese evenly on top and sprinkle herbs.
  • Cover and cook gently 4–6 minutes until just set in the center. Remove from heat and rest 2 minutes.
  • Serve
  • Slice into wedges. Finish with a crack of black pepper and extra herbs if you like.

Notes

  • Add-ins: A handful of baby spinach or chopped kale can go in with the tomatoes.
  • Make it heartier (still low GI): Serve with a simple arugula-cucumber salad dressed with plain yogurt and vinegar.
  • Dairy swap: Crumbled reduced-fat feta works too (use 40–50 g).

Calories estimate

  • Total: ~475 kcal
  • Per serving: ~240 kcal