Name: Cottage Cheese Scrambled Eggs: The Protein Trend
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 4 Large eggs; 100 g Cottage cheese, low-fat or full-fat; 1 tbsp Unsalted butter; ¼ tsp Salt; ¼ tsp Black pepper; 1 tbsp Chives, chopped, optional

American Vegetarian 10 min 2 servings243 Calories

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Cottage cheese has become a favourite protein boost in the US. Whisked into eggs, it makes them soft, creamy and higher in protein.

Why add cottage cheese to scrambled eggs

Whisking cottage cheese into the eggs adds protein and makes the curds creamier and a little fluffier, with a mild tang. It is a quick, filling breakfast that takes about ten minutes from start to finish.

Tips for the best result

Whisk the eggs and cottage cheese until mostly smooth for a creamier texture; leave them chunkier if you like visible curds. Cook over low heat and stir gently, and take the pan off the heat while the eggs still look slightly wet, because they keep cooking in the pan. High heat makes eggs rubbery. Cottage cheese is already salty, so taste before adding more salt.

Substitutions and variations

Stir in chives, parsley, chopped tomato or a little grated cheese. Ricotta can replace the cottage cheese for a smoother result. Serve with toast, avocado or sliced tomatoes.

Storing and serving

Scrambled eggs are best eaten right away; reheating makes them rubbery. Make sure the eggs are cooked until set, especially for children, older adults and anyone pregnant.

Nutrition values are estimates based on USDA reference values and may vary depending on the brands and quantities you use.

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