This is a quick stovetop gratin of cottage cheese stretched with eggs and seasonings, cooked until golden at the edges. It's the easiest way to turn a large tub into a complete dinner, especially when you're short on time and ideas.

Serves 2. 25 minutes, 8 at the stove.

About 440 calories a serving, 35 g protein, 10 g carbohydrate, 29 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves garlic. Mix 2 cups cottage cheese with 3 eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the garlic until just blended; you want some curds to stay visible.
2. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Pour the cottage cheese mixture into the pan and let it sit undisturbed for five minutes while the bottom firms.5 min
3. Stir gently, reaching down to the edges and folding the custard over itself. Let it cook another ten to twelve minutes, stirring every couple of minutes, until it's set on the outside but still creamy in the center and the top is starting to brown.12 min
4. Tear a handful of fresh dill or chives over the top, divide between two bowls or plates, and serve warm.

Note Swap cottage cheese for ricotta if you have it, or add a handful of grated cheese in the last minute of cooking. Leftovers keep two days in the fridge and can be eaten cold or gently reheated. Serve with buttered toast, crackers, or a fresh salad on the side.