Burst Cherry Tomato Cottage Cheese Breakfast Bowls with Fresh Corn & Basil

Serves 4 · 12 min prep · 12 min cook

Ingredients

• 3 cups full-fat cottage cheese
• 2 pints cherry tomatoes
• 1 1/2 cups fresh sweet corn kernels
• 2 tbsp extra-virgin olive oil
• 3, thinly sliced garlic cloves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup, torn fresh basil leaves
• 2 tsp everything bagel seasoning
• 1, for zest and juice lemon
• 1/4 cup toasted pine nuts or pepitas
• 4, optional soft-boiled eggs

Instructions

1. 1Heat a large 12-inch nonstick or stainless skillet over medium-high heat. Add the olive oil and sliced garlic; cook just until the garlic turns pale gold and fragrant, about 45 seconds—do not let it brown.
2. 2Add the cherry tomatoes to the hot oil. Let them sit undisturbed for 2 minutes so the bottoms blister and char. Shake the pan and continue cooking, stirring occasionally, until most tomatoes burst and release their juices into a jammy sauce, 5 to 7 minutes total.
3. 3Stir in the fresh corn kernels and cook 2 more minutes until the corn is bright and lightly toasted. Season the mixture with kosher salt, black pepper, and red pepper flakes. Remove from heat and finish with a squeeze of lemon juice and half the torn basil.
4. 4Divide the cottage cheese among four shallow bowls, spreading it into a thick base. Spoon the warm burst-tomato and corn mixture generously over the top so the juices mingle with the cheese.
5. 5Sprinkle each bowl with everything bagel seasoning, lemon zest, remaining fresh basil, and toasted pine nuts or pepitas for crunch.
6. 6If using soft-boiled eggs, nestle one halved egg into each bowl for extra protein and richness. Serve immediately while the tomatoes are still warm against the cool creamy cottage cheese.
7. 7For a fully no-cook version on hot mornings, skip the skillet and simply toss raw halved tomatoes and corn with oil, garlic powder, and basil before spooning over the cottage cheese.