Cottage Cheese Eggs
Cottage Cheese Eggs are so luscious and pillowy, giving you a hearty, protein-packed jump start to your morning that’s delicious too!
Ingredients
- 1 tablespoon unsalted butter or cooking oil or spray oil
- 4 large eggs
- 1/2 cup cottage cheese small curd (2% or full-fat; I used full-fat)
- 1/4 teaspoon kosher salt adjust to taste
- 1/8 teaspoon fresh ground black pepper
- Fresh chopped chives for garnish (optional)
Instructions
- Whisk the Eggs: Crack the 4 large eggs into a medium mixing bowl. Add the 1/2 cup cottage cheese, 1/4 teaspoon kosher salt, and 1/8 teaspoon fresh ground black pepper. Whisk or stir until well combined. For the creamiest texture, make sure the mixture is smooth with no large curds.
- Heat the Pan: Place a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter or cooking oil and let it melt, swirling the pan to coat evenly.
- Cook the Eggs: Pour the egg mixture into the skillet. Using a rubber spatula, slowly scrape along the bottom of the pan, gently pushing the eggs from the edges toward the center. Continue stirring slowly and consistently until the eggs are soft, creamy, and just set, about 4 minutes.
- Finish and Serve: Remove from heat immediately (eggs continue cooking in the hot pan). Garnish with Fresh chopped chives if desired, and serve right away.
Notes
Make-Ahead Tips: These eggs are best served fresh, but you can refrigerate them in an airtight container for up to 3 days. They will lose some of their fluffiness when stored.
Storage: Store leftovers in the refrigerator for up to 3 days.
Reheating Tips: Reheat gently over medium-low heat on the stovetop, stirring often. Add a splash of milk or cream to bring back moisture.
Freezing Tips: I do not recommend freezing scrambled eggs. The texture becomes rubbery once thawed.
Nutrition
Serving: 1 | Calories: 245cal | Carbohydrates: 3g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 396mg | Sodium: 599mg | Sugar: 2g | Fiber: 0.03g | Calcium: 102mg | Iron: 2mg