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Healthy High-Protein Cottage Cheese Scrambled Eggs

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A creamy, fluffy scrambled eggs recipe enhanced with cottage cheese for extra protein and a velvety texture, perfect for a quick and nourishing breakfast.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • ½ cup small-curd full-fat cottage cheese
  • 2 tablespoons milk (whole or 2%)
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh chives, thinly sliced (optional)
  • Optional add-ins: shredded cheddar or parmesan cheese, diced tomatoes, spinach

Instructions

  1. Crack 4 large eggs into a mixing bowl. Add 2 tablespoons of milk and ¼ teaspoon of salt. Whisk vigorously until smooth and frothy, about 30 seconds.
  2. Gently fold in ½ cup of small-curd cottage cheese, ensuring it is evenly distributed but not overmixed.
  3. Heat an 8-inch non-stick skillet over medium-low heat. Add 1 tablespoon of unsalted butter and let it melt completely, swirling to coat the surface without browning.
  4. Pour the egg and cottage cheese mixture into the skillet. Let it sit undisturbed for about 20 seconds until edges start to set.
  5. Using a silicone spatula, gently push the eggs from the edges toward the center every 15-20 seconds, allowing curds to form. Cook slowly for 3 to 4 minutes total.
  6. When eggs are mostly set but still slightly glossy and moist, remove from heat. Stir in freshly ground black pepper and chopped chives if using.
  7. Serve immediately, ideally with fresh fruit or toasted whole grain bread.

Notes

Use room temperature eggs for fluffier texture. Cook on low heat to prevent dryness and maintain creaminess. Season with salt just before cooking to avoid watery texture. Optional add-ins like veggies or cheese can be added for variety.

Nutrition

Keywords: cottage cheese scrambled eggs, high protein breakfast, healthy scrambled eggs, easy breakfast recipe, creamy scrambled eggs

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