Description
Start the day with a protein-packed, creamy twist on a breakfast classic. These scrambled eggs are enriched with cottage cheese, making them incredibly fluffy and satisfying.
Ingredients
- 4 large eggs
- ½ cup cottage cheese
- 1 tablespoon butter or olive oil
- Salt and pepper, to taste
- Optional add-ins: chopped herbs (such as chives, parsley, or dill), diced tomatoes, or sautéed spinach
Instructions
- Blend Eggs and Cottage Cheese: In a blender or food processor, combine the eggs and cottage cheese until smooth. Season with salt and pepper.
- Heat the Skillet: Heat the butter or olive oil in a non-stick skillet over medium heat.
- Cook the Eggs: Pour the egg and cottage cheese mixture into the hot skillet. Let it sit for about 20 seconds, then gently stir, pushing eggs from the edges toward the center. Cook until eggs are softly set and slightly runny in places. Remove from heat just before fully done.
- Add Optional Ingredients: Fold in herbs, tomatoes, or spinach just before the eggs are fully set.
- Serve Immediately: Serve the scrambled eggs immediately with a side of toasted whole grain bread or fresh fruit for a balanced meal.
Notes
- If using leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain creaminess.
- For extra flavor, add red pepper flakes, shredded cheddar, or sautéed vegetables.
- Full-fat cottage cheese provides the creamiest texture, but low-fat is also an option.
- Freshly made eggs taste best, but you can prepare them ahead and reheat if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 230mg
