Cottage Cheese Eggs

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Easily boost the amount of protein in your breakfast with these simple cottage cheese scrambled eggs!

Prep: 5

Cook: 5

Total: 10

Recipe makes approximately 2 servings

Get Recipe Ingredients

Crack 4 large eggs directly into small mixing bowl. Vigorously whisk eggs together until fully incorporated, with no streaks remaining. Set bowl aside.
Place medium skillet on stovetop over medium-low heat. Add 1 tablespoon unsalted butter to skillet and let butter melt completely, swirling and tilting pan as needed to distribute butter across entire skillet.
When butter has just melted, pour eggs into skillet. Cook eggs, undisturbed, 1 to 2 minutes or until bottom of egg mixture begins to set.
Add ½ cup small-curd cottage cheese, salt, freshly ground black pepper, and 1 teaspoon chopped fresh chives to skillet and stir to incorporate ingredients into eggs.
Cook eggs, stirring constantly, 3 to 5 minutes or until eggs are set but still glossy and soft. Note: for firmer scrambled eggs, continue cooking until desired consistency is achieved, stirring eggs constantly.
Transfer scrambled eggs to serving plates. Serve as desired.

Cottage Cheese: Small-curd cottage cheese is typically less watery than large-curd cottage cheese, but some brands are watery regardless. If your cottage cheese seems especially wet, drain the excess liquid before adding it to the skillet.