Protein-Packed Cottage Cheese Scrambled Eggs

# What You'll Need:

→ Eggs

01 - 4 large eggs

→ Dairy

02 - 1/2 cup cottage cheese (low-fat or full-fat as preferred)

03 - 1 tablespoon unsalted butter

→ Vegetables (optional)

04 - 1 tablespoon fresh chives or green onions, finely chopped

→ Seasonings

05 - 1/4 teaspoon fine salt

06 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - Crack the eggs into a medium mixing bowl, add the salt and black pepper, then whisk briskly until the mixture is uniformly combined and slightly frothy.

02 - Gently fold the cottage cheese into the whisked eggs with a spatula until distributed; small curds should remain to contribute creaminess.

03 - Warm a nonstick skillet over medium-low heat and add the butter; allow it to melt and become foamy but do not brown.

04 - Pour the egg and cottage cheese mixture into the skillet. Using a heat-resistant spatula, stir gently and continuously, scraping the bottom and sides to form soft curds.

05 - Continue to cook on medium-low until the eggs are softly set and still slightly creamy, about 5 to 7 minutes total; remove the pan from heat immediately to prevent overcooking.

06 - Transfer to plates and sprinkle with chopped chives or green onions if using. Serve immediately while warm.

# Expert Advice:

01 -

You’ll never believe how velvety eggs can get until you try folding cottage cheese right in.
This recipe keeps you full for hours without ever feeling heavy or greasy.

02 -

If you cook the eggs on high heat or stop stirring, you’ll end up with rubbery lumps instead of soft curds.
Letting the cottage cheese stay a little chunky gives spots of extra creaminess you’ll really appreciate in each bite.

03 -

Always remove the eggs from the heat when they still look a little underdone—they’ll finish setting on their own.
A quick wipe of the skillet between batches prevents sticking and off flavors.