Description
Soft, creamy scrambled eggs with a tangy hit from cottage cheese, creating a protein-packed breakfast that feels indulgent yet light.
Ingredients
- 3 large eggs
- 1/3 cup cottage cheese
- Salt and pepper to taste
- 1 tablespoon butter or neutral oil
- Fresh chopped chives (optional)
Instructions
- Crack the eggs into a medium bowl. Add the cottage cheese, a pinch of salt and a grind of pepper. Whisk vigorously until combined and a little frothy.
- Heat a non-stick skillet over medium-low and add the butter. Let the butter melt fully and coat the pan.
- Pour the egg-cottage cheese mixture into the skillet. Using a silicone spatula, gently stir and fold the eggs every 15–20 seconds.
- When most of the visible liquid has disappeared but the eggs still look slightly glossy, remove the pan from heat. Let residual heat finish cooking for 30–60 seconds.
- Transfer to a plate, sprinkle with chopped chives if using, and serve immediately.
Notes
Use low heat to avoid rubbery eggs. Whisk thoroughly for best texture. Remove from heat slightly early; carryover cooking will finish them.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American