Cottage cheese scrambled with eggs makes a savory, protein-rich supper that comes together in ten minutes. This shelf's mild, creamy curds turn soft and custard-like in the pan, turning what could be a quick breakfast into a satisfying dinner when paired with good bread.

Serves 2. 12 minutes, 10 at the stove.

About 540 calories a serving, 43 g protein, 14 g carbohydrate, 35 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

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1. Mince one-quarter of a medium onion and one clove of garlic. Crack six eggs into a bowl, pour in 16 ounces of cottage cheese, and whisk until combined but not completely smooth; the curds should still be visible.
2. Melt 2 tablespoons of butter in a large nonstick skillet over medium heat, add the onion and garlic, and cook until softened and fragrant, about 2 minutes.2 min
3. Pour the egg and cottage cheese mixture into the skillet. Let it sit undisturbed for 30 seconds, then push it gently from the edge toward the center with a silicone spatula, tilting the pan so uncooked egg flows to the edges. Continue this every 15 to 20 seconds until the mixture is set but still creamy, 5 to 7 minutes total.7 min
4. Season with salt and pepper to taste. Tear or chop a handful of fresh dill or chives over the top and divide between two plates.

Note Swap cottage cheese for ricotta if you have it. Leftovers keep, covered, for up to two days and can be reheated gently in the skillet. Serve with buttered toast or good bread on the side.