Scrambled Eggs with Cottage Cheese

Scrambled eggs on white plate with toast and sliced tomatoes.

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!

5 from 2 votes

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Course: Breakfast, Main Course

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 7

Servings: servings

Calories: 227kcal

Ingredients

▢ 4 eggs
▢ ½ cup cottage cheese small curd, 2%
▢ 1 tablespoon unsalted butter
▢ salt and pepper to taste

US Customary - Metric

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.

Notes

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.

Nutrition