High-Protein Scrambled Eggs with Cottage Cheese
A creamy and satisfying high-protein breakfast that combines eggs and cottage cheese for a quick and filling meal.
Ingredients
Main Ingredients
- 2 large eggs
- 1/4 cup cottage cheese (small or medium curd; full-fat preferred)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon butter or oil for cooking (butter adds flavor; neutral oil tolerates higher heat)
Optional for Serving
- toast, fresh greens, or fruit For serving
Instructions
Preparation
- Crack the eggs into a bowl. Add the cottage cheese, a pinch of salt, and a few grinds of black pepper. Whisk until the mixture is homogeneous but still slightly lumpy from the cottage cheese.
- Heat a nonstick skillet over medium heat and add a small pat of butter or 1 teaspoon oil. Swirl to coat.
- Pour the egg mixture into the skillet. Let it sit for 10–15 seconds so the edges begin to set.
- With a silicone spatula, gently push the eggs from the edge toward the center. Stir slowly and intermittently to form large, soft curds.
- When the eggs are mostly set but still slightly glossy, remove the pan from the heat. The residual warmth will finish cooking them.
- Taste and adjust seasoning. Serve immediately with toast, salad greens, or fruit.
Notes
For a creamier texture, avoid high heat and stir occasionally to form larger curds. Store leftovers correctly to minimize risk.