High-Protein Scrambled Eggs
This creamy and filling scrambled eggs recipe combines cottage cheese for extra protein, perfect for quick breakfasts or post-workout meals.
Ingredients
Egg Mixture
- 4 large large eggs Use fresh eggs for the best taste.
- 1/2 cup cottage cheese Small- or large-curd; full-fat gives the creamiest result.
- to taste salt Use according to preference.
- to taste pepper Use freshly ground for best flavor.
Cooking Fat
- 1 tablespoon olive oil or butter Butter gives a richer flavor.
Optional Garnish
- to taste chopped herbs Chives, parsley, or dill work well.
Instructions
Preparation
- Crack the eggs into a mixing bowl. Add the cottage cheese, a pinch of salt, and a few grinds of black pepper. Whisk until combined but not perfectly smooth — a few curds are fine.
Cooking
- Heat a non-stick skillet over medium. Add the olive oil or butter and let it warm until it shimmers (or the butter foams).
- Pour the egg-cottage cheese mixture into the skillet. Let it sit undisturbed for 10–15 seconds to begin setting at the edges.
- Using a heatproof spatula, gently push the eggs from the edges toward the center, folding rather than stirring aggressively. Repeat every 10–15 seconds. Cook on medium to medium-low so the curds form slowly.
- When the eggs are mostly set but still glossy and slightly runny, remove the pan from heat — carryover cooking will finish them. Serve immediately, topped with chopped herbs if desired.
Notes
For a dairy-free option, try blended silken tofu, but expect a different texture. Store any leftovers in an airtight container for up to 3–4 days.