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Greatest plates · Breakfast
Crispbread with Cottage Cheese, Cucumber and Pumpkin Seeds
A Scandinavian-style breakfast that takes three minutes and no cooking at all: rye crispbread under a thick layer of cottage cheese, cool cucumber, and pumpkin seeds for crunch.
Serves 2Prep 5 minBreakfastdairy
Containsdairy · gluten
KalaPlate Original
Protein 25%Carbs 33%Fat 42%
About 320 kcal a serve — 20 g protein, 27 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Cottage cheese on the crispbread
SpreadSpread the cottage cheese thickly over the crispbread. Assemble these just before eating — crispbread loses its snap within about ten minutes of anything wet going on it.
On the boardSpread →
2 min
Cucumber, seeds and pepper
TopOverlap the cucumber slices on top, then scatter over the pumpkin seeds, chives and a good grind of black pepper.
On the boardTop →
2 min
Cook's noteThe pumpkin seeds are doing real work here, not decoration — they are what takes this over fifteen grams of protein and what stops it feeling like a snack.
Estimated per serve
320 kcal · 20 g protein · 27 g carbs · 15 g fatestimates, within ~10%
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