Cottage Cheese Scrambled Eggs

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs

02 - 1/3 cup cottage cheese (full fat)

03 - 1 tablespoon milk or cream

→ Seasonings

04 - 1/4 teaspoon salt

05 - 1/8 teaspoon freshly ground black pepper

→ For Cooking

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley

# Directions:

01 - In a medium bowl, whisk the eggs, cottage cheese, milk, salt, and pepper until thoroughly mixed and slightly frothy.

02 - Heat the butter in a nonstick skillet over medium-low heat until melted and beginning to bubble gently.

03 - Pour the egg mixture into the skillet. Allow it to set undisturbed for about 20 seconds, then carefully stir using a spatula, sweeping from the edges toward the center.

04 - Continue stirring occasionally until the eggs are softly set yet creamy, approximately 2 to 3 minutes.

05 - Remove from heat, plate immediately, and garnish with chopped chives or parsley if preferred. Serve hot.

# Expert Tips:

01 -

The cottage cheese creates an impossibly fluffy texture without any weird flavor—just pure, creamy eggs that somehow feel indulgent for breakfast.
You're getting a serious protein boost (18 grams per serving) but it tastes nothing like health food.
It takes about as long as making toast, so there's no excuse to skip a real breakfast on busy mornings.

02 -

Medium-low heat is non-negotiable—I learned this the hard way by charring the bottom while trying to rush things, and those eggs became rubbery.
Remove the pan from heat when the eggs still look slightly underdone because they'll continue cooking and reach perfect creamy texture by the time you plate them.

03 -

Use full-fat cottage cheese without fail—it creates silkiness that low-fat versions simply cannot match.
Crack your eggs fresh into the bowl and check for shells before whisking because finding shell in fluffy eggs is disappointing.