Cottage Cheese Scrambled Eggs (Printable Version)

Creamy and fluffy scrambled eggs enriched with cottage cheese for a protein-packed breakfast.

# What You Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/3 cup cottage cheese (full fat)
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

# Steps:

01 - In a medium bowl, whisk eggs, cottage cheese, milk, salt, and black pepper until thoroughly blended and slightly frothy.
02 - Melt butter in a nonstick skillet over medium-low heat until it begins to bubble lightly.
03 - Pour the egg mixture into the skillet, allow to rest for 20 seconds, then gently stir with a spatula, sweeping from edges to center.
04 - Continue cooking while stirring occasionally until 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 Pointers:

01 -
  • The cottage cheese turns your eggs into something so creamy and luxurious you won't believe how simple it is.
  • At 18 grams of protein per serving, you'll actually feel full until lunch.
  • Five minutes from skillet to plate, which means you can sleep ten minutes longer on a busy morning.
02 -
  • Remove the pan from heat while the eggs still look slightly underdone—they'll finish cooking as they sit, and you'll avoid that rubbery, overcooked texture that ruins everything.
  • Medium-low heat is your friend here; high heat makes the curds too small and tough, and the whole point is creamy and luxurious.
03 -
  • If your cottage cheese curds are large, blend it smooth with the milk before mixing with eggs for an even creamier final result.
  • Keep your skillet nonstick in good condition—these delicate eggs benefit from truly slick cooking surface and won't stick or tear.
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