Protein-Packed Cottage Cheese Scrambled Eggs

Fluffy eggs folded with cottage cheese for a creamy, high-protein breakfast ready in about 12 minutes.

# Ingredient List:

01 - 4 large eggs

02 - 1/2 cup (120 g) cottage cheese (preferably low-fat or full-fat, as desired)

03 - 1 tbsp (15 g) unsalted butter

04 - 1 tbsp fresh chives or green onions, chopped

05 - 1/4 tsp salt

06 - 1/8 tsp freshly ground black pepper

01 - In a medium bowl, whisk together the eggs, salt, and pepper until well combined.

02 - Fold the cottage cheese into the whisked eggs.

03 - Heat the butter in a nonstick skillet over medium-low heat until melted and foaming.

04 - Pour the egg mixture into the skillet. Stir gently and continuously with a spatula, scraping the bottom as the eggs start to set.

05 - Cook until the eggs are softly set and slightly creamy, about 5–7 minutes. Remove from heat immediately to prevent overcooking.

06 - Sprinkle with chopped chives or green onions before serving, if desired. Serve hot.

01 -

Adding cottage cheese turns simple scrambled eggs irresistibly creamy without making them heavy.
The way protein and comfort join forces will nudge you to try this again, especially on busy mornings.

02 -

If you rush and turn the heat up too high, the eggs can curdle and lose their creaminess fast.
Stirring constantly is what gives you the silkiest texture—don’t walk away from the stove, even for a second.

03 -

Crack the eggs into a separate cup first to avoid any sneaky eggshells in your scramble.
A silicone spatula is your best friend for gentle folding and scraping—nothing sticks, nothing gets overmixed.