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Recipe details
Cottage cheese, pasta and tomato egg skillet
A firm, spoonable egg skillet in which tender pasta and tomato are folded with cottage cheese, then covered and cooked until set and lightly browned.
≈ 116 kcal/100 g · ≈ 476 kcal/serving
30 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Cottage cheese150 g
Egg1 pcs
Pasta60 g
Tomato150 g
Salt1.5 g
Black pepper0.15 g
Cookware and utensils
Nonstick skillet
Saucepan
Colander
Spatula
Directions
01
Boil the pasta in salted water until just tender, about 8 minutes.
Products
Pasta — 60 g; Salt — 1.5 g
Action
Boil
Time
8 min
Temperature
Boiling water
02
Drain the pasta in a colander.
Products
Pasta — 60 g
Action
Drain
Time
1 min
Temperature
Hot
03
Cook the diced tomato in the skillet until softened and juicy, about 5 minutes.
Products
Tomato — 150 g
Action
Cook
Time
5 min
Temperature
Medium heat
04
Stir the drained pasta into the tomato.
Products
Pasta — 60 g; Tomato — 150 g
Action
Stir
Time
1 min
Temperature
Medium heat
05
Fold the cottage cheese into the skillet mixture.
Products
Cottage cheese — 150 g
Action
Fold
Time
2 min
Temperature
Medium-low heat
06
Beat the egg with the salt and pepper in a small bowl.
Products
Egg — 1 pcs; Salt — 1.5 g; Black pepper — 0.15 g
Action
Beat
Time
1 min
Temperature
Room temperature
07
Pour the beaten egg over the skillet mixture.
Products
Egg — 1 pcs
Action
Pour
Time
1 min
Temperature
Medium-low heat
08
Cover the skillet and cook until the egg is fully set and reaches 160°F/71°C, about 8 minutes.
Products
Egg — 1 pcs
Action
Set
Time
8 min
Temperature
Medium-low heat; 160°F/71°C internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
