Cottage Cheese Fluffy Eggs (Printer version)

High-protein fluffy eggs enriched with creamy cottage cheese, perfect for a nutritious start to your day.

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/3 cup cottage cheese (full fat)
03 - 1 tablespoon milk or cream

→ Seasonings

04 - 1/4 teaspoon salt
05 - 1/8 teaspoon freshly ground black pepper

→ For Cooking

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley

# Directions:

01 - Whisk together eggs, cottage cheese, milk, salt, and pepper in a medium bowl until slightly frothy.
02 - Melt butter over medium-low heat in a nonstick skillet until lightly bubbling.
03 - Pour egg mixture into skillet and let sit undisturbed for 20 seconds, then gently stir with a spatula from edges to center.
04 - Continue cooking while stirring occasionally until eggs are softly set and creamy, about 2 to 3 minutes.
05 - Remove from heat, transfer to plates, and garnish with chopped chives or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The texture is unbelievably fluffy and creamy without any actual cream, which somehow feels like a small cheat code for breakfast.
  • You get 18 grams of protein per serving but it doesn't taste athletic or boring—it tastes like comfort food that happens to be good for you.
  • It's done in ten minutes total, making it perfect for mornings when you want something nourishing but can't spend time fussing.
02 -
  • Medium-low heat is non-negotiable—high heat turns this into rubber, and I learned that particular lesson by making a plate of scrambled shoe leather before I understood why temperature mattered so much.
  • Remove the eggs from the heat when they still look slightly underdone; they'll finish cooking in the pan and stay creamy instead of turning dry and separated.
03 -
  • The quality of your cottage cheese makes a real difference—taste it first if it's a brand you don't know, because some varieties are too salty or gummy.
  • Room temperature eggs whisk in faster and cook more evenly than cold ones straight from the fridge, so pull them out a few minutes ahead if you remember.
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