Cottage Cheese Scrambled Eggs

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs

02 - 0.33 cup cottage cheese (full fat)

03 - 1 tablespoon milk or cream

→ Seasonings

04 - 0.25 teaspoon salt

05 - 0.125 teaspoon freshly ground black pepper

→ For Cooking

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley

# How To Make It:

01 - In a medium bowl, whisk together the eggs, cottage cheese, milk, salt, and black pepper until the mixture is smooth and slightly frothy.

02 - Melt the butter in a nonstick skillet over medium-low heat until just bubbling.

03 - Pour the egg mixture into the skillet and let it rest for 20 seconds without stirring, then gently fold the eggs from the edges toward the center with a spatula.

04 - Continue to cook, stirring occasionally, until the eggs are softly set and creamy, about 2 to 3 minutes.

05 - Remove from heat immediately, plate the eggs, and garnish with chopped chives or parsley if desired. Serve hot.

# Expert Suggestions:

01 -

The cottage cheese creates a custardy, fluffy texture that makes ordinary scrambled eggs feel like a restaurant dish.
You get a serious protein boost without any fuss, making this the kind of breakfast that actually keeps you full.
It's ready in 10 minutes flat, no fancy technique required.

02 -

The biggest mistake is cooking on too high heat or stirring too aggressively—low and gentle is how you get that creamy, fluffy result instead of scrambled egg rubber.
If you pull the eggs off the heat when they still look slightly underdone, they'll finish perfectly on their own and stay tender instead of firming up to death.

03 -

Have your bowl and spatula ready before you start cooking—scrambled eggs happen fast, and there's no time to hunt for tools.
The instant the eggs look set with a slight shine, they're done; residual heat will finish the job and keep them creamy instead of rubbery.