cottage cheese eggs scrambled
This delicious breakfast dish combines the creaminess of cottage cheese with fluffy scrambled eggs for a protein-packed start to your day. It’s quick, easy, and perfect for a nutritious morning meal.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 non-stick skillet
- 1 spatula
- 1 measuring cups
Ingredients
- 4 large eggs
- ½ cup cottage cheese
- 1 tablespoon milk Optional for creaminess.
- to taste salt
- to taste pepper
- 1 tablespoon butter or oil
- fresh chives or parsley For garnish (optional).
Instructions
- In a mixing bowl, crack the 4 large eggs and add ½ cup of cottage cheese. If you like your eggs creamier, add 1 tablespoon of milk. Season with salt and pepper to taste.
- Whisk the mixture together until well combined. The cottage cheese will not fully blend but will create a lovely texture in the eggs.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of butter or oil. Allow it to melt and coat the bottom of the skillet.
- Pour the egg and cottage cheese mixture into the skillet. Allow it to cook undisturbed for about 1 minute until it starts to set at the edges.
- Using a spatula, gently stir the eggs, pushing them from the edges towards the center. Continue stirring occasionally until the eggs are just set but still slightly runny (about 3-4 minutes).
- Remove the skillet from heat. Be careful not to overcook as the eggs will continue to firm up off the heat.
- Serve immediately, garnished with chopped fresh chives or parsley if desired.
Notes
You can customize this recipe by adding vegetables like spinach, bell peppers, or tomatoes before scrambling the eggs.
For added flavor, consider mixing in herbs like dill or thyme.
Leftover scrambled eggs can be stored in the refrigerator and reheated gently for a quick meal.