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The Quiet Part The tiny-appetite kitchen

Cottage cheese toast with tomato and chives (no cooking)

Ayden

Cottage cheese toast with cherry tomatoes and chives on a small white plate

Dear You,

Most of what I eat for breakfast now is some version of this. It takes five minutes, it needs no cooking, and the cottage cheese quietly does the protein job that a bowl of cereal never did. It also fits the appetite: one slice, cut in half, and permission to stop at half.

The only rule is a proper toast. Everything else is forgiving.

Cottage cheese toast with tomato and chives

Makes 1 slice · Time 5 minutes · Per serving about 210 calories, 15 g protein (estimates, no targets)

Ingredients

  • 1 slice sourdough or seeded bread
  • ⅓ cup (80 g) cottage cheese, 4% if you can get it
  • 5 or 6 cherry tomatoes, halved
  • 1 teaspoon snipped chives
  • Flaky salt and cracked black pepper
  • A little olive oil, optional

Method

  1. Toast the bread until it is properly crisp; a soft toast goes soggy under cottage cheese.
  2. Spread the cottage cheese thickly, right to the edges.
  3. Arrange the tomato halves cut side up, scatter the chives, and finish with flaky salt, pepper and a thread of olive oil if you like.
  4. Cut it in half. Eat one half. See how you feel about the other.

Notes

  • This is my noon breakfast on the days I’m not hungry until noon. Half a slice is a fine breakfast too.
  • Swap the tomato for sliced cucumber and dill, or a spoonful of jam if you want it sweet; the cottage cheese does the protein work either way.
  • Cottage cheese keeps for a week once opened, which makes it the most reliable protein in a tiny-appetite fridge.

If you make it, tell me how it went. Reply to any Low Volume email, or write to support@gettingquiet.com.

Ayden

Want to tell me something? Reply to any Low Volume email, or write to me here. I read everything.

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Ayden, founder of Getting Quiet. Read the story →

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