Herb Egg and Tomato Skillet

• 150 g raw whole egg (about 3 large eggs) — Large whole eggs, raw
• 100 g low-fat cottage cheese — Low-fat cottage cheese (2% milkfat)
• 110 g cherry tomatoes, halved — Raw cherry tomatoes
• 80 g baby spinach — Raw baby spinach
• 7 g cilantro, chopped — Fresh cilantro
• 5 g dill, chopped — Fresh dill
• 8 g scallion, sliced — Raw scallion
• 0.6 g black pepper — Ground black pepper
• 6 g avocado oil — Avocado oil

Method

1. 1Measure ingredients: Prepare the egg mixtureMeasure eggs, low fat cottage cheese, cilantro, dill, 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.
2. 2Prepare the egg mixtureWhisk the raw eggs, low-fat cottage cheese, and measured cilantro, dill, scallion and black pepper for 45 seconds.45 secLook for: The eggs are uniform with small cottage-cheese curds suspended throughout.Safety: Keep raw egg away from ready-to-eat food and declare milk and egg.
3. 3Soften the cherry tomatoes and baby spinachHeat the avocado oil in a covered nonstick skillet over medium-high.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the pan handle inward.
4. 4Cook the cherry tomatoesCook the cherry tomatoes and baby spinach for 5 minutes, stirring twice.5 minLook for: Lightly browned edges are visible on the tender cherry tomatoes and baby spinach, with no pooled liquid.
5. 5Set the eggsReduce heat to medium-low, pour the egg-cottage cheese-cilantro, dill, scallion and black pepper mixture over the cherry tomatoes and baby spinach.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Fold slowly for 3 to 4 minutesFold slowly for 3 to 4 minutes until no liquid egg remains and the center reaches 160°F.4 min · 160°FLook for: Eggs form moist curds, are fully set without browning hard, and reach 160°F.Safety: Verify the egg mixture reaches 160°F before serving.
7. 7Finish and serveRest off heat for 1 minute. Let the cooking surface reach the stated heat before adding the ingredients.1 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Transfer the full skillet serving to a plateTransfer the full skillet serving to a plate.Look for: Steam subsides and the egg curds remain tender.Safety: Refrigerate within 2 hours.