Description
A high-protein, low-effort breakfast hack that uses cottage cheese to create incredibly soft, silky, and fluffy scrambled eggs without the dryness of traditional methods.
Ingredients
Scale
- 4 large eggs
- 1/2 cup (115g) small-curd cottage cheese (full-fat recommended)
- 1 tablespoon unsalted butter
- Kosher salt and freshly cracked black pepper
- 2 tablespoons fresh chives, chopped
- Optional: Crumbled feta or goat cheese for garnish
Instructions
- Crack the eggs into a medium bowl and add the cottage cheese. Use a fork to gently mash the curds into the eggs until blended into a slightly lumpy mixture. Season lightly with salt and pepper.
- Place a non-stick skillet over medium-low heat and add the butter. Let it melt and foam without browning.
- Pour the egg mixture into the center of the pan and let it sit for 10 seconds. Gently push the eggs from the edges toward the center with a silicone spatula to create soft folds.
- Continue cooking gently for 2-3 minutes until soft curds form. Remove the pan from the heat when the eggs look slightly wet and glossy, as residual heat will finish cooking them.
- Slide the eggs onto a plate and immediately sprinkle with chopped fresh chives. Add a final crack of black pepper and serve immediately.
Notes
Use small-curd cottage cheese for a smoother texture. Cook on medium-low heat to prevent rubbery eggs. Remove from heat while slightly underdone to avoid overcooking. Fresh chives should be added after plating to maintain their bright flavor and color.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 320
- Sugar: 2
- Sodium: 350
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 4
- Fiber: 1
- Protein: 22
Keywords: cottage cheese eggs, fluffy scrambled eggs, high protein breakfast, quick breakfast, healthy eggs, chive eggs