Cottage Cheese Scrambled Eggs (Printer View)

Creamy, protein-rich eggs made fluffy with cottage cheese; a simple nutritious breakfast twist.

# Components:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/3 cup cottage cheese (full fat, approx. 2.8 oz)
03 - 1 tablespoon milk or cream

→ Seasonings

04 - 1/4 teaspoon salt
05 - 1/8 teaspoon freshly ground black pepper

→ For Cooking

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley for garnish

# Method:

01 - Whisk together the eggs, cottage cheese, milk, salt, and pepper in a medium bowl until thoroughly mixed and slightly frothy.
02 - Heat the unsalted butter in a nonstick skillet over medium-low heat until fully melted and gently bubbling.
03 - Pour the egg mixture into the skillet and let it rest undisturbed for approximately 20 seconds before stirring gently with a spatula, sweeping from the edge toward the center.
04 - Continue cooking, stirring occasionally, until the eggs are softly set but still creamy, about 2 to 3 minutes.
05 - Remove from heat immediately, transfer to plates, and garnish with chopped chives or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The cottage cheese creates a silky, cloud-like texture that regular eggs simply can't match, and you get about 18 grams of protein per serving.
  • It's ready in 10 minutes flat, making it perfect for mornings when you're running late but refuse to compromise on nutrition.
  • The mild tang of cottage cheese adds subtle depth without overpowering the delicate flavor of the eggs themselves.
02 -
  • Low heat is non-negotiable here; medium-low might even feel too high if your burner runs hot, and rushing will give you rubbery eggs instead of creamy ones.
  • Take the eggs off heat while they still look slightly undercooked—carryover cooking is real, and overcooked cottage cheese scrambled eggs become grainy and separate.
03 -
  • Strain your cottage cheese through fine mesh if it seems watery; excess liquid will make your eggs wet instead of creamy.
  • Room-temperature eggs blend more seamlessly with the cottage cheese, so pull them from the fridge a few minutes before cooking if you remember.
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