Orange Pepper and Cheese Breakfast Pot recipe
A creamy layered breakfast pot with yoghurt, cottage cheese, soft pepper and a savoury cheese topping. It is fresh, filling and easy to prepare ahead.
10 min · Easy · British Jump to method
Ingredients
- 1 Orange Pepper
- 100 g Greek Yoghurt
- 100 g Natural Cottage Cheese
- 20 g, grated Extra Mature Cheese
| Nutrition | Per serving |
|---|---|
| Calories | 274 kcal |
| Protein | 24 g |
| Carbohydrates | 16 g |
| Fat | 12 g |
| Saturated fat | 7.3 g |
| Fibre | 3.5 g |
| Sugar | 11.2 g |
| Sodium | 480 mg |
Why this works
A high-protein, relatively low-carbohydrate breakfast pot with decent fibre from pepper, but a moderate saturated fat and sodium content due to the cheeses.
Vitamin C. The orange pepper provides a strong dose of vitamin C, which supports immune function and helps with iron absorption.
Calcium and protein. Greek yoghurt, cottage cheese and mature cheese contribute well to calcium and high-quality protein for satiety and muscle maintenance.
Sodium and saturated fat. The cheeses, especially the extra mature cheese, raise the sodium and saturated fat content compared with a fruit-based breakfast.
Method
- Finely dice the orange pepper.
- Mix the Greek yoghurt and natural cottage cheese together in a bowl.
- Layer the pepper over the top and finish with grated extra mature cheese.
- Serve straight away, or chill for up to 1 hour for a firmer pot.
Prefer the classic version? Warm Berry and Honey Breakfast Bowl
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