Speedy Indian-Style Cottage Cheese Breakfast

1. 1

   Warm the oil in a large skillet over medium heat. Add the black peppercorns and coriander seeds, and cook until fragrant, about 30 seconds. Stir in the onions and the garlic; cook until softened, about 5 minutes. Add the cilantro, pink peppercorns, and red pepper flakes, and cook, stirring, until the flavors come together, 5 to 8 minutes. Take off the heat.

2. 2

   Stir the cottage cheese into the peppercorn mixture. Season with salt and sugar, and mix well to combine.

• Calories 267.86 kcal Moderate
• Protein 21.88 g Good Source
• Carbs 14.95 g Moderate
• Total Fat 15.0 g Moderate
• Saturated Fat 5.84 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 32.91 mg Moderate
• Sodium 662.1 mg High
• Fiber 1.76 g Low Source
• Sugar 6.56 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 154.07 mg Moderate
• Iron 0.32 mg Low Source
• Potassium 238.86 mg Low Source
• Vitamin A 9.43 mcg_rae Low Source
• Vitamin C 0.91 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅