Cottage Cheese Scrambled Eggs
Quick and creamy scrambled eggs with cottage cheese, perfect for a high-protein breakfast that cooks in minutes.
Ingredients
Main Ingredients
- 2 large large eggs
- 1/4 cup cottage cheese small-curd gives a creamier mouthfeel; low-fat or full-fat both work
- 1 tablespoon butter or a light coating of cooking spray
- Salt and pepper to taste
- Chives or fresh herbs for garnish optional
Instructions
Preparation
- Crack the eggs into a bowl and whisk until the yolks and whites are fully blended.
- Stir in the cottage cheese and add a pinch of salt and a grind of black pepper. Mix gently.
Cooking
- Heat a non-stick skillet over medium. Add the butter and let it foam but not brown.
- Pour the egg-and-cottage-cheese mixture into the skillet. Let it sit for 10–15 seconds to begin setting.
- Using a spatula, gently stir and fold the eggs, scraping the pan bottom. Cook until curds form and the eggs are just set but still creamy — about 2–3 minutes total.
- Remove skillet from heat (residual heat will finish them). Taste and adjust seasoning. Garnish with chopped chives or herbs and serve immediately.
Notes
Best served on toasted sourdough, wrapped in a tortilla, paired with a simple salad, or topped with smoked salmon or crispy bacon. Cool leftovers quickly, refrigerate, and consume within 3–4 days for best quality.