Description
Soft, creamy scrambled eggs made with cottage cheese for extra richness and protein. This quick and satisfying breakfast delivers a tender texture with a subtle tang, perfect for busy mornings or a nourishing start to the day.
Ingredients
- 3 large eggs
- 1/3 cup (80 g) cottage cheese
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Crack the eggs into a bowl and whisk lightly until just combined.
- Stir in the cottage cheese, salt, and black pepper.
- Heat a nonstick pan over low to medium-low heat and add the butter.
- Once the butter melts and begins to bubble gently, pour in the egg mixture.
- Let the eggs sit briefly, then gently stir with a spatula, pushing from the edges toward the center.
- Continue stirring slowly and consistently to keep the eggs soft and evenly cooked.
- Remove from heat while the eggs are still slightly glossy, as they will continue cooking from residual heat.
- Sprinkle with chopped chives if desired and serve immediately.
Notes
- Cook on low heat to maintain a soft and creamy texture.
- Do not overcook, as the eggs can become dry or watery.
- Full-fat cottage cheese provides the richest flavor, but low-fat works as well.
- Add shredded cheese like cheddar or mozzarella for extra richness.
- Mix in sautéed vegetables such as spinach, mushrooms, or tomatoes for added texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat or in short microwave intervals to avoid rubbery eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 17 g
- Cholesterol: 320 mg
