Cottage cheese with raspberries and vegetables

Name: Cottage cheese with raspberries and vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 200 g cottage cheese; 50 g raspberries; 2 pcs whole grain bread; 2 tbsp peanut butter; 2 pcs eggs; 30 g arugula; 1 pcs bell pepper; 1 pcs tomatoes; to taste salt; to taste ground black pepper

Cottage cheese with raspberries, peanut butter sandwich, eggs, arugula, bell pepper, and tomatoes.

Total: 25 min
Servings: 1
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 895
Protein: 46 g
Fat: 45 g
Carbs: 78 g

Ingredients

for 1 serving

cottage cheese200 g
raspberries50 g
whole grain bread2 pcs
peanut butter2 tbsp
eggs2 pcs
arugula30 g
bell pepper1 pcs
tomatoes1 pcs
saltto taste
ground black pepperto taste

Method

6 steps

Boil the eggs until done (about 10 minutes after the water starts boiling). Cool and peel.
Slice the bell pepper and tomatoes.
Prepare the sandwiches: toast or dry the slices of whole grain bread. Spread them with peanut butter.
Place the cottage cheese in a bowl and add the raspberries.
Arrange the cottage cheese with raspberries, peanut butter sandwiches, boiled eggs, sliced vegetables (bell pepper, tomatoes), and arugula on a plate.
Season the vegetables with salt and pepper to taste.