Prep Time 5 minutes minutes
Cook Time 4 minutes minutes
Total Time 9 minutes minutes
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.
- 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.
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