Scrambled Eggs with Cottage Cheese
Fluffy scrambled Eggs with Cottage Cheese are a fast and easy breakfast recipe that is healthy, high in protein, and super tasty!
Equipment
Ingredients
- 4 large eggs
- ½ cup (80 grams) cottage cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon unsalted butter
Instructions
- In a medium-sized bowl, whisk eggs with cottage cheese, salt, and pepper until well combined. If you prefer a smoother texture, you can blend in a blender (but I don’t).
- In a medium nonstick skillet over medium heat, melt the butter until foamy. Prepare a plate and keep it close to your stove so you can transfer the eggs as soon as they are done.
- Carefully pour the egg mixture into the pan. Using a rubber spatula, cook and stir scrambling the eggs gently until large fluffy curds form and the eggs are cooked through but still soft and creamy. Transfer to a plate and serve.
Video
Notes
- As written, this recipe serves two people, two eggs each. To cook scrambled eggs and cottage cheese for one, use 2 eggs and ¼ cup cottage cheese. You can also easily double the recipe as needed!
- Full-fat cottage cheese will give you the best flavor, but the recipe works just the same with low-fat cottage cheese.
- Other seasonings, such as paprika, garlic powder, or hot sauce can be added.
- Delicious toppings for eggs include sliced avocado or tomato. Fresh herbs are also a nice touch.
- Store any leftovers in an airtight container for up to 3 days. Reheat very gently over the stove so that you don't dry the eggs out.
Nutrition
Calories: 228kcal | Carbohydrates: 2g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 351mg | Sodium: 582mg | Potassium: 179mg | Fiber: 0.03g | Sugar: 2g | Vitamin A: 724IU | Calcium: 95mg | Iron: 2mg