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Creamy scrambled eggs cottage cheese cooking in nonstick skillet with fluffy texture

Scrambled Eggs with Cottage Cheese

Creamy and fluffy scrambled eggs with cottage cheese for a protein-packed breakfast that's quick and satisfying.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 portions
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs room temperature preferred
  • 1/4 cup low-fat cottage cheese
  • 1 pinch salt and black pepper to taste
  • 1 teaspoon butter or coconut oil or cooking spray

Equipment

  • Small nonstick skillet
  • Small mixing bowl
  • Whisk
  • Rubber spatula

Method
 

  1. Whisk eggs, cottage cheese, salt, and pepper in a small bowl until well combined. Don't worry if you see small cottage cheese pieces.
  2. Heat butter in a nonstick skillet over medium-low heat. Keep temperature low to prevent eggs from cooking too quickly.
  3. Pour egg mixture into warm skillet and let sit for 30 seconds before stirring. Use rubber spatula to gently push eggs from edges toward center.
  4. Continue cooking slowly, stirring every 30-45 seconds to create large, fluffy curds. The cottage cheese will melt and create creamy texture.
  5. Remove from heat when eggs still look slightly underdone. They'll finish cooking from residual heat to maintain perfect creamy consistency.

Notes

Best enjoyed fresh but can be stored in refrigerator for up to 24 hours. Reheat gently in microwave at 50% power. Great in breakfast wraps or over toast.