Description
A fast and nourishing breakfast featuring velvety scrambled eggs lifted with creamy cottage cheese.
Ingredients
- 4 large eggs
- 1/2 cup cottage cheese (small or medium curd)
- Salt and black pepper, to taste
- 1 tablespoon olive oil or butter
Instructions
- Crack the eggs into a bowl. Add the cottage cheese, a pinch of salt, and a few grinds of black pepper. Whisk until creamy and mostly uniform.
- Warm a nonstick skillet over medium heat. Add the olive oil or butter and swirl to coat.
- Pour the egg-cottage cheese mixture into the skillet, tilting the pan for an even layer.
- Using a spatula, gently stir and fold the eggs over themselves to preserve soft curds.
- Cook for about 3–5 minutes or until just set but still glossy. Remove from heat slightly early.
- Taste and adjust seasoning before serving immediately.
Notes
For a dairy-free option, try blended silken tofu. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American