Cottage Cheese Eggs
Cottage cheese eggs are the best way to work some extra protein into your breakfast! Easy to make, with the perfect fluffy, creamy texture.
Prep: 2 minutes
Cook: 5 minutes
Total: 7 minutes
Servings: 2 servings
Ingredients
- 3 large eggs
- ½ cup low fat cottage cheese
- ½ tablespoon unsalted butter
- Chopped chives, ground black pepper optional for serving
Instructions
- Whisk together the eggs and cottage cheese until very well combined.
- Heat a medium nonstick skillet over medium heat. Add the butter. As soon as it is melted, swirl to coat the pan, reduce the heat to low, and add the eggs.
- As soon as the edges are barely beginning to set (this will happen fairly immediately), use a rubber spatula to gently push the edges toward the center of the pan. Let cook, using the spatula to gently and continually move the set eggs toward the center and to break up big clumps, until the eggs look almost done but still be too wet to eat.
- Turn off the heat and continue moving the eggs using the residual heat the in pan, until they are cooked but still soft. This entire process will take 3 to 5 minutes. Enjoy warm with a sprinkle of chives and black pepper to taste.
Notes
- I did not add salt to the recipe because cottage cheese is somewhat salty, but you can certainly season to taste afterwards.
- TO STORE: Refrigerate leftovers in an airtight container for up to 3 days.
- TO REHEAT: Gently warm leftovers in a nonstick skillet set over medium heat.
Nutrition
Serving: 1(of 2)Calories: 160kcalCarbohydrates: 2gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 255mgPotassium: 141mgSugar: 2gVitamin A: 467IUCalcium: 72mgIron: 1mg
