Callaloo Egg Skillet

• 200 g raw whole egg (about 4 large eggs) — Large whole eggs, raw
• 180 g callaloo greens, chopped — Callaloo-style leafy greens
• 100 g low-fat cottage cheese — Low-fat cottage cheese (2% milkfat)
• 100 g canned tomatoes, drained — No-salt-added canned tomatoes
• 20 g scallion, sliced — Raw scallion
• 0.5 g dried thyme — Dried thyme leaves
• 0.3 g ground allspice — Ground allspice
• 6 g avocado oil — Avocado oil
• 0.5 g fine salt — Fine salt

Method

1. 1Wilt the callalooHeat oil in a covered skillet over medium. Add callaloo, tomatoes, thyme, allspice, and half the salt.Look for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Cover 3 minutesCover 3 minutes, then uncover and cook 3 minutes.6 minLook for: Callaloo is fully wilted and the tomato liquid has evaporated.Safety: Wash greens thoroughly and avoid tomato splatter.
3. 3Measure ingredients: Whisk the eggsMeasure eggs, low fat cottage cheese, scallion, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whisk the eggsWhisk eggs, cottage cheese, remaining salt, and half the scallion for 45 seconds until the whites and yolks are uniform.45 secLook for: Cottage cheese is dispersed through a pale, even egg mixture.Safety: Keep raw egg away from ready-to-eat utensils.
5. 5Measure ingredients: Set the skilletMeasure eggs, callaloo greens, low fat cottage cheese, no salt tomatoes, and scallion using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Set the skilletPour egg mixture over the greens. Cook over medium-low for 4 to 5 minutes, folding slowly from the edge until moist curds reach 160°F.5 min · 160°FLook for: Eggs are softly set with no liquid patches and greens are evenly distributed.Safety: Cook eggs to 160°F and use a clean serving utensil.
7. 7Measure ingredients: Rest and finishMeasure eggs, callaloo greens, low fat cottage cheese, no salt tomatoes, and scallion using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
8. 8Rest and finishRemove from heat, scatter over the remaining scallion, and rest uncovered for 2 minutes before serving.2 minLook for: Curds hold softly on the spoon without releasing liquid.Safety: Serve promptly or refrigerate within 2 hours.