Enjoy these high-protein scrambled eggs with cottage cheese that is low-carb and packed with 17 grams of protein. Kick off your morning with a serving of these light and velvety eggs!
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Why you'll love these high-protein eggs
These fluffy scrambled eggs will give you twice the protein when adding cottage cheese. They take minutes to make and give you a filling breakfast to start your day. Adding the cottage cheese to the eggs makes them fluffy and creamy but never dry. Check out our pantry staples article to help stock your clean-eating kitchen or make a delicious Pasta alla Norcina for dinner tonight.
Ingredients & Substitutions
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card, where you will find the exact measurements.
- Eggs - four eggs will yield two generous servings, but if you want a single serving, then use two eggs and half the cottage cheese.
- Cottage cheese - I find using small curd 2% cottage cheese gives me the best results.
- Unsalted butter - you can use butter or any of your favorite oils to cook the eggs. The butter adds a little more flavor and creaminess to the dish.
How to make scrambled eggs with cottage cheese
Step 1: Make the scrambled egg mixture
In a small bowl, vigorously whisk the eggs, cottage cheese, salt, and pepper until combined with a fork. Set aside.
Step 2: Cook the scrambled eggs with cottage cheese
Preheat a medium-sized skillet over medium heat. Add the unsalted butter to the pan and allow to melt. Coat the bottom of the pan with the melted butter, being sure to get some up the sides of the pan.
Gently pour the egg mixture into the pan and allow it to sit for a minute or two.
As the eggs start to cook, gently scrape the sides of the pan with a rubber spatula. Stir the eggs, folding or pushing them into the center of the pan until they are fully cooked and set. Remove from the heat and serve immediately.
Tips for Success
- Use a non-stick pan and rubber spatula for best results.
- Be careful not to over-stir your eggs, or you will end up with tiny pieces of eggs.
- Don't add milk or water to the egg mixture, or they will have too much moisture and be wet or sweat too much liquid.
- Be sure not to overcook the eggs and pull them off the heat when they are set. Overcooking will result in rubbery eggs.
FAQ
If your cottage cheese seems to watery in the container, drain some of the excess liquid prior to adding to your scrambled eggs.
People overcook their eggs, and they end up dry and rubbery.
Serving Suggestions
Serve these scrambled eggs with cottage cheese with a slice of whole grain toast, sliced tomatoes, or fresh fruit.
You can jazz up your eggs with fresh herbs, some cheddar or mozzarella cheese, salsa, or Bruschetta.
Storage & Reheating
Store any leftovers in an airtight container for up to three days. Reheat in the microwave for a minute or to prior to serving.
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Recipe
Scrambled Eggs with Cottage Cheese
Ingredients
- 4 eggs
- ½ cup cottage cheese small curd, 2%
- 1 tablespoon unsalted butter
- salt and pepper to taste
Instructions
- In a small bowl, whisk the eggs, cottage cheese, salt, and pepper with a fork until combined.
- Preheat a medium-sized skillet over medium heat.
- Add the butter to the pan and melt.
- Pour in the egg mixture into the preheated pan. Allow to sit for a minute or so, and then, with a rubber spatula scrap the sides and bottom of the pan as the eggs start to cook.
- Continue gently moving the eggs in the pan with the rubber spatula until they are set.
- Remove from the heat and serve immediately with sliced tomatoes, and toast or fresh fruit.
- Store any leftovers in an airtight container for up to three days. Reheat in the microwave for a minute or to prior to serving.
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