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Greek Cottage Cheese Bowls

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Ingredients:

4 Large Eggs, soft-boiled
1 English Cucumber, sliced
1 Orange or Yellow Bell Pepper, chopped
1 Cup Cherry or Grape Tomatoes, halved
1/3 Cup Pitted Kalamata Olives, halved
3 Tbsp Olive Oil
2 Tbsp Fresh Lemon Juice
1 Tsp Oregano or Za'atar
Salt
Black Pepper
1/4 Cup Fresh Parsley Leaves
2-3 Cups Low-Fat Cottage Cheese
Pita Chips, for serving

Directions:

  1. Add the eggs to a small pot and cover with water. Bring to a simmer then cover and remove from the heat. Let sit for about 7-8 minutes then transfer the eggs to a bowl of ice water. Let cool then peel and slice in half.
  2. Add the cucumber, bell pepper, tomatoes, olives, oil, lemon juice, and oregano or za’atar to a mixing bowl. Season with salt and pepper. Toss to combine.
  3. Divide the cottage cheese among 4 bowls. Top with the prepared salad and sliced egg. Garnish with fresh parsley leaves.
  4. Serve immediately and enjoy with pita chips.
Course: Dinner, Entree, Lunch, Meatless, Salad
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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