Microwave Cottage Cheese Soufflé
A quick breakfast made with cottage cheese, egg, and banana, baked in a mug in the microwave. Light and airy cottage cheese with a tender texture.
- Time
- 8 min
- Serving
- 373 kcal
- Ingredients
- ≈ $1.73
- Protein
- 34 g
Ingredients
- 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 150 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Bananas≈ $1.44 per kg 70 g
- 4 Semolinapack 700 g ≈ $2.20 10 g
- 5 Honey 5 g
- 6 Cinnamon to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the banana3 and mash it with a fork into a purée in a bowl.
Add the cottage1 cheese, egg, cornstarch, honey, and cinnamon, mixing until smooth.
Grease a microwave-safe mug or line it with parchment paper, then transfer the batter into it.
Microwave on high for 3–4 minutes, until the mixture rises and the center is firm.
Remove, let it sit for 1–2 minutes, then serve in the mug or carefully transfer to a plate.
Tips
- Why it works
- Mash the banana until smooth to avoid lumps that won’t cook evenly and make the soufflé dense.
- Substitutions
- Use 70g grated apple or pear instead of banana; swap honey for 5g maple syrup if unavailable.
- Common mistakes
- Overcooking makes the soufflé collapse. It should spring back slightly when pressed, not jiggle.
- Storing and reheating
- Eat fresh; reheating ruins the texture. Freeze the batter only if making ahead, but texture changes.
- Serve with
- Pair with a sprinkle of cinnamon and a cup of black coffee for a quick, protein-rich breakfast.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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