Scrambled Eggs with Cottage Cheese
A quick and filling scrambled egg dish enhanced by the creamy texture of cottage cheese, perfect for breakfast, post-workout refuel, or a light dinner.
Ingredients
Main Ingredients
- 2-4 large large eggs Use based on appetite
- 1/4-1/2 cup cottage cheese Small-curd recommended
- to taste salt For seasoning
- to taste freshly ground black pepper For seasoning
- 1 teaspoon butter or neutral oil For cooking in the skillet
Optional Add-ins
- to taste chopped chives For garnish
- to taste fresh herbs or quick veggies (spinach, halved cherry tomatoes) For added flavor and nutrition
Instructions
Preparation
- Crack the eggs into a bowl. Add the cottage cheese, a pinch of salt, and a few grinds of pepper. Whisk until mostly smooth; a few small curds are fine.
Cooking
- Warm a non-stick skillet over medium heat. Add a teaspoon of butter or a splash of oil and let it melt.
- Pour the egg-and-cottage-cheese mixture into the pan and let it sit undisturbed for 10–15 seconds so the edges begin to set.
- Using a silicone spatula, gently stir and fold the eggs from the edges toward the center. Pause between stirs to allow the eggs to form soft curds.
- Cook until the eggs are just set but still moist — they will continue to cook after being removed from heat. Aim for no visible liquid egg.
- Remove from heat and finish with chopped chives or sautéed spinach or tomatoes if desired. Serve immediately.
Notes
These scrambled eggs are versatile and can be served as part of a larger breakfast spread or on their own. Leftovers should be refrigerated and consumed within 3–4 days, and reheated gently to maintain texture. Full-fat cottage cheese produces a richer texture, while low-fat options can be used for lower calories.