Israeli breakfast with chopped salad, eggs and cottage cheese

Ingredients

For 1 serving

• Eggs2
• Low-fat cottage cheese80 g
• Tomatoes100 g
• Cucumber100 g
• Bell peppers40 g
• Parsley3 g
• Extra virgin olive oil1 teaspoon
• Lemon juiceto taste
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the tomato, cucumber and pepper; remove the seeds and pith from the pepper and cut all the vegetables into very small dice, about half a centimetre.
2. Chop the parsley and dress the salad with the oil, lemon juice, parsley and a pinch of salt; toss and leave to stand.
3. Heat a non-stick frying pan over a medium heat, crack in the eggs and fry them sunny side up for 3–4 minutes, until the whites are set and the yolks still runny; season lightly with salt.
4. Meanwhile, toast the wholemeal bread.
5. Serve the eggs with the chopped salad, the cottage cheese and the bread.