Scrambled Eggs with Cottage Cheese
These incredibly fluffy scrambled eggs with cottage cheese are a protein-packed breakfast ready in just 7 minutes. The cottage cheese melts completely into the eggs, creating a creamy, luxurious texture without any noticeable cottage cheese flavor. Perfect for busy mornings when you want something filling and nutritious.
Equipment
- Non-stick skillet 8-10 inches, medium size
- Medium mixing bowl For whisking eggs
- Whisk or fork
- Rubber spatula
- Measuring cups and spoons
- Small plate For serving
Ingredients
- 4 large eggs
- 1/2 cup cottage cheese 120g, full-fat or low-fat
- 1 tablespoon butter or cooking oil 14g
- salt to taste, about 1/4 teaspoon
- black pepper to taste, freshly cracked, about 1/8 teaspoon
- 1 tablespoon fresh chives or herbs optional, chopped
Instructions
- Crack the 4 eggs into a mixing bowl, add the cottage cheese, salt, and pepper. Whisk vigorously for 30-45 seconds until fully combined and slightly frothy.
- Place the non-stick skillet over medium-low heat and add the butter. Let it melt completely and foam slightly but not brown.
- Pour the egg mixture into the pan and let it sit undisturbed for 20-30 seconds until the edges just start to set.
- Using a rubber spatula, gently push the cooked eggs from the edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue folding gently for 2-3 minutes until large, soft curds form.
- Remove from heat when eggs are still slightly glossy and just barely wet-looking (about 85% done). They'll continue cooking from residual heat.
- Transfer immediately to a warmed plate and top with fresh herbs if using. Serve hot.
Notes
- Drain excess liquid from cottage cheese before measuring to prevent watery eggs.
- Use fresh eggs for the best texture and fluffiness.
- Keep heat on medium-low throughout cooking - high heat creates rubbery eggs.
- Remove eggs from heat when they look slightly undercooked; they continue cooking from residual heat.
- For ultra-smooth eggs, blend the egg and cottage cheese mixture in a blender for 10 seconds before cooking.
- Cottage cheese already contains salt, so season lightly at first and adjust to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave in 15-20 second intervals, stirring between each, or in a pan over low heat with a splash of milk.
- You can whisk the eggs and cottage cheese together the night before and store in the fridge to save time in the morning.
- Using low-fat cottage cheese reduces calories by 20-30 per serving without significantly affecting texture.
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 3gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 385mgSodium: 380mgPotassium: 180mgSugar: 2gVitamin A: 15IUCalcium: 10mgIron: 8mg
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