cottage cheese scrambled eggs
A high-protein, creamy, and decadent scrambled egg recipe made with small-curd cottage cheese for a velvety, fluffy texture that mimics high-end hotel breakfasts.
- Prep Time: 3 mins
- Cook Time: 7 mins
- Total Time: 10 mins
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Gluten Free
Ingredients
4 Large Eggs
0.5 Cup Cottage Cheese
1 Tablespoon Unsalted Butter
To taste Salt
To taste Black Pepper
1 Tablespoon Fresh Chives
Instructions
- Crack four large eggs into a medium-sized mixing bowl and whisk until the yolks and whites are fully combined without any remaining streaks
- Add the cottage cheese directly into the beaten eggs and stir the mixture gently
- Add a pinch of salt and a sprinkle of black pepper to the mixture, keeping in mind that cottage cheese contains sodium
- Place a non-stick skillet over medium-low heat and add the butter, allowing it to melt until it foams slightly
- Pour the egg and cheese mixture into the hot skillet and let it sit undisturbed for about thirty seconds to allow the bottom to set
- Using a silicone spatula, gently push the eggs from the edges toward the center to create large folds
- Continue to cook over low heat with gentle folding every few seconds until the eggs look glossy and slightly wet
- Remove the pan from the heat just before they are fully done to allow residual heat to finish the process
- Plate the eggs immediately and garnish with finely chopped fresh chives
Notes
Always cook on low heat to prevent the proteins from seizing and becoming rubbery.
If you dislike the texture of curds, pulse the cottage cheese in a small food processor or blender before adding it to the eggs.
Room-temperature eggs incorporate more easily with the cheese and cook more evenly.
For variations, add sautéed spinach, sun-dried tomatoes, or feta cheese during the final stage of cooking.
Find it online: https://powerecipe.com/cottage-cheese-scrambled-eggs/