Scrambled Eggs And Cottage Cheese Recipe

A plate of scrambled eggs and cottage cheese on a white plate, garnished with black pepper, placed on a white kitchen countertop with natural light.

Scrambled Eggs And Cottage Cheese Recipe

This scrambled eggs and cottage cheese recipe is a high-protein, creamy, and satisfying breakfast that’s quick to make and packed with flavor. Perfect for busy mornings or post-workout fuel!

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Course: Breakfast

Cuisine: American, Keto, High-Protein

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 320kcal

Cost: $3

Equipment

1 Non-stick skillet 8-inch for best results
1 Silicone spatula Helps gently fold the eggs
1 Mixing bowl For whisking eggs
1 Whisk Helps incorporate air into the eggs

Ingredients

4 large eggs farm-fresh if possible
½ cup cottage cheese full-fat for creaminess
1 tablespoon butter unsalted preferred
to taste salt adjust as needed
to taste black pepper freshly ground is best
1 tablespoon fresh chives optional , for garnish
¼ teaspoon garlic powder optional , for extra flavor

Instructions

Crack eggs into a bowl and whisk until fully blended.
Heat a non-stick skillet over medium-low heat and melt the butter.
Pour in the eggs and let them sit for 20 seconds before stirring.
Gently push eggs from the edges toward the center using a spatula.
When eggs are about 75% set, add cottage cheese and fold gently.
Remove from heat while slightly moist and season with salt, pepper, and chives.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition