Creamy Scrambled Eggs with Cottage Cheese
A quick, protein-rich breakfast that transforms ordinary scrambled eggs into a creamy, tangy delight.
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Total Time: 8 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1/2 cup cottage cheese (small- or medium-curd)
- Salt, to taste (start with 1/4 teaspoon)
- Freshly ground black pepper, to taste
- 1–2 teaspoons butter or 1 tablespoon neutral oil for cooking
Instructions
- Crack the eggs into a bowl. Add the cottage cheese, a pinch of salt, and a few grinds of black pepper. Whisk briefly until combined but not perfectly smooth.
- Heat a non-stick skillet over medium heat. Add butter or oil and let it melt and coat the pan.
- Pour the egg-and-cottage-cheese mixture into the skillet. Let it sit undisturbed for 20–30 seconds so the edges begin to set.
- Using a silicone spatula, gently fold the eggs from the edges toward the center. Continue folding every 20–30 seconds. Keep the heat to medium–low to avoid browning.
- When the curds are soft and mostly set but still glossy, remove the pan from the heat. The eggs will finish cooking in the residual heat.
- Taste and adjust seasoning. Serve immediately.
Notes
Use room-temperature eggs for quicker cooking. Low-fat cottage cheese can be used for a lighter version, but will yield a less creamy texture.
Find it online: https://www.mealbreeze.com/scrambled-eggs-with-cottage-cheese-2/