Cottage Cheese Scrambled Eggs (Print Version)

Fluffy eggs enriched with cottage cheese for a creamy, protein-rich breakfast or brunch option.

# Components:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/3 cup cottage cheese, preferably 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

# Method:

01 - In a medium bowl, whisk eggs, cottage cheese, milk, salt, and pepper until well combined and slightly frothy.
02 - Melt butter in a nonstick skillet over medium-low heat until lightly bubbling.
03 - Pour egg mixture into the skillet; let rest for 20 seconds without stirring.
04 - Stir gently with a spatula, sweeping from edges to center; continue cooking, stirring occasionally until eggs are soft and just set, about 2 to 3 minutes.
05 - Remove from heat, transfer to plates, and garnish with chives or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The cottage cheese creates an impossibly fluffy texture that regular eggs just can't match, and you're sneaking in 18 grams of protein.
  • It takes 10 minutes from start to finish, which means you can have a restaurant-quality breakfast on even rushed mornings.
02 -
  • Remove the pan from heat when the eggs still look slightly underdone; carryover cooking happens faster than you think, and overcooked eggs lose that cloud-like texture entirely.
  • Cottage cheese brands vary wildly in water content, so if your eggs seem watery, drain your cottage cheese in a strainer for a minute before whisking.
03 -
  • Keep a spatula in your hand and stay focused for those 2-3 minutes—eggs go from creamy to overdone faster than you'd believe, especially on a warm pan.
  • If you accidentally overcook them, serve them anyway with a dollop of sour cream or yogurt stirred in; it saves the texture and tastes genuinely good.
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