Cottage Cheese Scrambled Eggs
A quick and easy high-protein breakfast, these Cottage Cheese Scrambled Eggs are creamy, fluffy, and packed with 17g of protein per serving.
Ingredients
- 4 large eggs
- ½ cup cottage cheese full-fat or low-fat
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley optional, for garnish
Instructions
- Whisk the eggs – In a bowl, beat the eggs, cottage cheese, salt, and pepper until well combined.
- Heat the pan – Melt butter in a non-stick skillet over medium heat.
- Cook the eggs – Pour the egg mixture into the pan and cook gently, stirring with a rubber spatula.
- Scramble slowly – Move the eggs around slowly, forming soft curds. Cook until set but still creamy (about 3-4 minutes).
- Serve immediately – Remove from heat while the eggs are still slightly soft. Garnish with parsley if desired.
Notes
- Use full-fat cottage cheese for a richer, creamier texture.
- Low and slow cooking ensures soft, fluffy scrambled eggs.
- Add veggies like spinach, mushrooms, or bell peppers for extra flavor.
- Pairs perfectly with toast, avocado, or bacon for a complete breakfast.
- Store leftovers in an airtight container in the fridge for up to 3 days.