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Creamy and fluffy cottage cheese scrambled eggs, a high-protein breakfast dish.

Cottage Cheese Scrambled Eggs

A cozy, creamy, and fluffy scrambled egg recipe enhanced with cottage cheese, perfect for a quick and filling breakfast.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs 3 large eggs Adjust depending on serving size.
  • 1/2 cup Cottage cheese (full fat or low fat) Full fat makes it richer, low fat also works.
  • 1 tablespoon Butter or olive oil Used for cooking.
  • to taste Salt A pinch for flavor.
  • to taste Black pepper To taste.

Method
 

Preparation
  1. Crack the eggs into a bowl, add the cottage cheese and a pinch of salt. Whisk just until combined without overmixing.
  2. Heat a nonstick pan on low to medium low heat and add a small knob of butter. Allow it to melt.
Cooking
  1. Pour the egg mixture into the pan and let it sit for a few seconds.
  2. Gently push the eggs around with a spatula, cooking slowly to achieve soft curds without over stirring.
  3. Remove them from the heat while they still look a bit glossy, as they will continue cooking from residual heat.

Notes

Keep the heat low to avoid drying out the eggs. Eggs are best served fresh, but can be stored in the fridge for 1-2 days. Reheat gently to maintain texture.