Description
This Cottage Cheese Scrambled Eggs recipe combines creamy cottage cheese with fluffy scrambled eggs for a protein-packed, quick, and satisfying breakfast. Lightly seasoned and cooked to perfection in a nonstick skillet, it offers a healthy twist on traditional scrambled eggs topped with fresh chives for a hint of freshness.
Ingredients
Egg Mixture
- 2 large eggs
- ¼ cup cottage cheese
- Crack of pepper (to taste)
- Sprinkle of sea salt (to taste)
Cooking
- 1 teaspoon olive oil or avocado oil
Garnish
- Fresh chives (for serving)
Instructions
- Whisk Ingredients: In a small mixing bowl, whisk together the 2 large eggs and ¼ cup cottage cheese until well combined. Season with a crack of pepper and a sprinkle of sea salt according to your taste.
- Preheat Skillet: Place a small nonstick skillet over medium-low heat and add 1 teaspoon of olive oil or avocado oil. Allow the oil to heat but not smoke.
- Pour Egg Mixture: Carefully pour the egg and cottage cheese mixture into the warmed skillet, spreading it evenly.
- Cook and Stir: Let the eggs begin to set around the edges, then gently use a rubber spatula to move the eggs from the edges toward the center. Continue this folding motion as the eggs cook, ensuring they scramble evenly and remain creamy. This process should take about 3-5 minutes depending on your skillet and preference for doneness.
- Finish and Serve: Once the eggs are fully set but still moist and fluffy, remove the skillet from heat. Transfer the scrambled eggs to a plate, garnish with freshly chopped chives, and serve immediately.
Notes
- Use medium-low heat to avoid overcooking the eggs and to keep them creamy.
- You can substitute olive oil with avocado oil for a milder flavor and healthy fats.
- Fresh chives add a subtle onion flavor but can be replaced with parsley or scallions.
- For a dairy-free alternative, substitute cottage cheese with silken tofu or a plant-based cheese.
- Adding cottage cheese increases the protein content and adds creaminess without extra fat.
