Ingredients
- 2 slices bacon, chopped
- 2 medium fresh mushrooms, chopped
- 1 tablespoon minced green onions (including green tops)
- salt and ground black pepper to taste
- 2 eggs, lightly beaten
- ½ cup cottage cheese
What Makes This Recipe So Great
Simple Cooking Tips
- Add a squeeze of lemon juice or a sprinkle of herbs to brighten up the taste.
- Toast any nuts or seeds before adding for extra crunch and depth.
Step 1
Cook the bacon in a small nonstick skillet over medium heat until it’s nicely browned, about 4 to 5 minutes. Once done, transfer the bacon to a paper towel-lined bowl to drain, but don’t toss the bacon grease—pour it into a small bowl and save it for later.
Step 2
Return the skillet to medium-high heat and add a teaspoon of that reserved bacon grease. Toss in the mushrooms and green onions, cooking them until they’re lightly browned, which should take around 3 to 4 minutes. Season with a little salt and pepper, then set the mixture aside in a small bowl to keep warm.
Step 3
Add another teaspoon of the bacon grease to the skillet and pour in the eggs. Scramble them gently over medium-high heat until they’re cooked through, about 2 to 3 minutes. Season with salt and pepper, then remove from the heat and keep warm.
Step 4
Spoon the cottage cheese into a microwave-safe bowl and warm it on half power for about 1 to 1 ½ minutes, stirring halfway through. Drain off any extra liquid that’s separated, then place the cottage cheese on one side of your serving bowl. Add the scrambled eggs on the other side, then pile on the mushroom and bacon mixture on top. Serve right away and enjoy!
