Cottage Cheese Scrambled Eggs

Name: Cottage Cheese Scrambled Eggs
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 large eggs; 1/2 cup full-fat cottage cheese; 1 tbsp unsalted butter; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 2 tbsp fresh chives, finely chopped

Cottage cheese folded into beaten eggs before cooking creates the creamiest, most protein-packed scrambled eggs imaginable. The curds melt into the eggs as they set, adding richness without the need for extra butter or cream.

13 minEasyServes 2320 cal/serving

AmericanBreakfastStovetopHigh ProteinVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

6 large eggs
1/2 cup full-fat cottage cheese
1 tbsp unsalted butter
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 tbsp fresh chives, finely chopped

Instructions

1

Crack 6 large eggs into a bowl. Add 1/2 cup full-fat cottage cheese, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk well until the eggs and cottage cheese are combined but small curds of cottage cheese are still visible.
2

Heat a non-stick skillet over medium-low heat and add 1 tbsp unsalted butter. Let it melt and foam without browning.
3

Pour the egg mixture into the skillet. Let the eggs sit undisturbed for 20 seconds until the edges just begin to set, then use a rubber spatula to gently push and fold the eggs from the edges toward the center in wide, slow strokes.
4

Continue folding the eggs slowly, removing the pan from heat while the eggs are still slightly underdone and glossy. Residual heat will finish the cooking. The eggs should be soft, creamy, and just set.
5

Plate immediately and scatter 2 tbsp finely chopped fresh chives on top. Serve at once.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The American Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What should Cottage Cheese Scrambled Eggs look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the edges just begin to set.

Why fold instead of stir in Cottage Cheese Scrambled Eggs?

Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

Can I make Cottage Cheese Scrambled Eggs dairy-free?

Not cleanly. Here the dairy (1/2 cup full-fat cottage cheese, 1 tbsp unsalted butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free breakfast collection instead.

How many calories are in Cottage Cheese Scrambled Eggs?

One serving (the recipe makes 2) is about 320 calories, with 22 g protein, 2 g carbohydrate and 16 g fat, plus 420 mg sodium. The figures are estimates computed from the ingredient list.

How long does Cottage Cheese Scrambled Eggs keep?

Refrigerate what is left of Cottage Cheese Scrambled Eggs within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.