2 lucerne mushrooms
1 cup curd cottage cheese
2 leeks
2 tablespoons olive oil
1/2 tablespoon kosher salt
1/4 teaspoon red pepper flakes
Toast the cooked bacon in a large heavy saucepan over medium heat. Meanwhile, in a separate large saucepan, melt the eggs. Remove from heat and gently stir in curd cottage cheese, leeks, olive oil, salt and pepper; return all to saucepan.
Return done with heated pork to saucepan, toss with melted cottage cheese and tomatoes; heat through.