High-Protein Cottage Cheese Scramble Melts with Blistered Heirlooms

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 6 large eggs
• 1 1/2 cups full-fat cottage cheese
• 3 medium heirloom tomatoes
• 1 cup fresh sweet corn kernels
• 4 thick sourdough bread slices
• 1 cup shredded sharp cheddar
• 2 tbsp chili crisp
• 2 tbsp butter
• 1 tbsp olive oil
• 1 minced garlic clove
• 1/4 cup torn fresh basil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the broiler on high and position a rack about 6 inches from the heat. Slice the heirloom tomatoes into thick rounds and pat them dry.
2. 2Heat a large nonstick skillet over medium-high with olive oil. Add the tomato slices in a single layer and blister 2 minutes per side until charred at the edges and juicy; remove to a plate.
3. 3In the same skillet, add the corn kernels and cook 3 minutes, stirring once, until lightly charred and sweet; season with salt and set aside with the tomatoes.
4. 4Whisk the eggs in a bowl until just combined, then fold in the cottage cheese, minced garlic, salt, and pepper so the mixture stays slightly chunky.
5. 5Melt butter in the skillet over medium-low heat. Pour in the egg-cottage cheese mixture and cook slowly, folding gently with a spatula every 30 seconds, until soft curds form and everything is creamy but not dry, about 4 to 5 minutes.
6. 6Toast the sourdough slices lightly, then place them on a sheet pan. Divide the creamy scramble over each slice and top with blistered tomatoes, charred corn, and shredded cheddar.
7. 7Broil 1 to 2 minutes until the cheese is melted and bubbling with golden spots. Watch closely so the edges of the bread do not burn.
8. 8Remove from the oven, drizzle each melt with chili crisp, and scatter torn basil over the top.
9. 9Serve immediately while the cheese is still stretchy and the eggs are soft. A final crack of black pepper brightens the whole plate.