Cottage Cheese Scrambled Eggs

Cottage Cheese Scrambled Eggs are our new favorite breakfast. The creamy, slightly tangy texture of cottage cheese can transform your classic scrambled eggs into a dish that's not only packed with extra protein but also incredibly moist and fluffy.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 4 Servings

Calories: 164kcal

Author :Laura Lynch

Equipment

Frying pan
Silicone spatula

Ingredients

1 tablespoon (14 g) butter
8 large eggs
1/2 teaspoon (3 g) salt or more to taste
1/4 cup (53 g) cottage cheese

Instructions

In a pan over medium-low heat, melt the butter.
Crack eggs into a bowl and whisk until blended.
When the butter is melted, pour the eggs into the pan and use a silicone spatula to swirl it in small circles around the pan, without stopping, until the eggs look slightly thickened and small curds begin to form, about 30 seconds.
Season with salt.
Begin to make long swipes across the pan until you see larger curds form, about 20 seconds.
When the eggs are softly set and slightly runny in places, add the cottage cheese and stir. Remove the pan from the heat and let sit for 30 seconds to finish cooking. Stir and serve immediately. Serve with more salt and a grind of black pepper, if desired.

Notes

Cooking your eggs on a low heat setting is crucial. High heat can cause eggs to become rubbery and dry.
The heat will make the cottage cheese creamier and more fluid, enhancing the overall texture of the dish.
Keep a close eye on your eggs as they cook. Scrambled eggs with cottage cheese can go from perfectly moist to overdone in a matter of seconds. As soon as the eggs begin to set but still have a slightly runny and moist appearance, take them off the heat.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.