Cottage Cheese Scrambled Eggs
Scrambled eggs with cottage cheese whisked straight into them. It costs you one extra ingredient and about 10 minutes, and the eggs come out softer and creamier than usual with 19 grams of protein a serving.
Equipment
- Nonstick Skillet ceramic
Ingredients
- 4 large eggs
- ½ cup cottage cheese
- 1 tablespoon butter
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Whisk. Crack the eggs into a medium bowl, add the salt and pepper, and whisk until the yolks and whites are fully combined. Add the cottage cheese and stir it through. Do not worry about breaking down every curd, the small bits melt away as the eggs cook.4 large eggs, ¼ teaspoon salt, ⅛ teaspoon black pepper, ½ cup cottage cheese
- Melt the butter. Warm the butter in a medium nonstick skillet over medium heat until it has melted and just begins to foam.1 tablespoon butter
- Cook. Pour the egg and cottage cheese mixture into the middle of the pan and leave it alone. Resist stirring here, this is what lets the base set into soft folds rather than tiny curds.
- Fold. Once the edges start to set, use a spatula to push the cooked egg gently toward the center. Keep moving it slowly every few seconds for about 3 to 5 minutes, until the eggs are almost done but still look a little soft. Pull them here. They carry on cooking in the warm pan.
- Serve. Good as they are, or with chopped green onions, tomatoes and toast on the side. If you like this recipe, please leave a 5-star rating, thank you!
Notes
- Medium heat, not high: high heat is the single reason scrambled eggs turn rubbery. Cottage cheese also releases water when it gets too hot, which leaves you with a wet pan.
- Whisk the cottage cheese in properly: if it is not distributed evenly you get pockets of it instead of an even creamy texture right through the eggs.
- Take them off looking slightly underdone: eggs keep cooking in the residual heat of the pan and on the plate. If they look perfect in the skillet, they will be dry by the time you eat.
- Prep it the night before: whisk the eggs, seasoning and cottage cheese together, cover, and keep it in the fridge. In the morning it is a 5 minute job.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 3gProtein: 19gFat: 18gSaturated Fat: 7gCholesterol: 397mgSodium: 684mgPotassium: 199mgSugar: 2gVitamin A: 197IUCalcium: 105mgIron: 2mg
Tried this recipe?Let us know how it was!