Description
When it comes to breakfast, scrambled eggs are a timeless classic. But what if I told you there’s a simple, delicious way to make them even creamier, fluffier, and more nutritious?
Ingredients
- 4 large eggs
- ¼ cup cottage cheese (small curd works best)
- 1 tablespoon milk or cream (optional for extra richness)
- 1 tablespoon butter or olive oil (for cooking)
- Salt and pepper to taste
- Optional toppings: chopped chives, shredded cheddar, diced tomatoes, avocado slices, hot sauce
Instructions
Crack the eggs into a bowl.
Add cottage cheese and milk (if using).
Season lightly with salt and pepper.
Whisk until the mixture is fully combined and slightly frothy.
Tip: Don’t overbeat — you want some air, but not too much foam.
Heat butter or oil in a non-stick skillet over medium-low heat.
Let it melt and coat the pan.
Pour the egg mixture into the pan.
Let it sit without stirring for about 20 seconds.
Gently stir with a spatula, pulling the eggs from the edges to the center.
Continue to gently move the eggs around the skillet, cooking low and slow for maximum creaminess.
Pro Tip: Low heat is key! It prevents overcooking and keeps the eggs silky.
When the eggs are just barely set but still slightly glossy, remove from heat.
Let them finish cooking in the residual heat.
Serve immediately with your favorite toppings!
Notes
Use Small Curd Cottage Cheese: It blends better with the eggs.
Don’t Overcook: Remove eggs from the heat when they’re still a bit soft.
Add More Flavor: Stir in fresh herbs, like dill or parsley, right at the end.
Extra Cheese: If you’re a cheese lover, sprinkle in a bit of sharp cheddar or parmesan!
- Prep Time: 5
- Cook Time: 5
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 260 kcal
- Sugar: 2g
- Fat: 19 g
- Carbohydrates: 3 g
- Protein: 18 g
Keywords: Creamy Cottage Cheese Scrambled Eggs