Cottage Cheese Scramble
A quick and creamy breakfast featuring high-protein scrambled eggs folded with cottage cheese, perfect for busy mornings and adaptable to personal tastes.
Ingredients
Main Ingredients
- 4 large large eggs Room temperature if possible for even cooking
- 1/2 cup cottage cheese Small-curd recommended for smoother texture
- 1/4 teaspoon salt Start with a pinch, adjust to taste
- to taste freshly ground black pepper
- 1 tablespoon olive oil or butter Butter adds a richer flavor
Instructions
Preparation
- Crack the eggs into a bowl. Add the cottage cheese, a pinch of salt, and pepper. Whisk briefly—you don’t need perfect smoothness; small curds are okay.
Cooking
- Heat a non-stick skillet over medium heat. Add the olive oil or butter and let it warm until shimmering (or the butter just starts foaming).
- Pour the egg and cottage cheese mixture into the pan. Let it sit for about 10–15 seconds until the edges begin to set.
- Gently stir and fold the eggs with a silicone spatula, scraping the bottom and bringing soft curds to the center. Keep the heat moderate; fast, high heat will dry them out.
- When the eggs look mostly set but still glossy and slightly underdone—about 3–5 minutes total—remove the pan from the heat. Residual heat will finish the cooking.
Serving
- Taste and adjust seasoning. Serve immediately.
Notes
Refrigerate leftovers within two hours. Consume within 3–4 days. Reheat gently. Avoid freezing cooked scrambled eggs as the texture changes.