Protein-Packed Cottage Cheese Scrambled Eggs

Fluffy eggs folded with cottage cheese for a creamy, protein-rich breakfast, finished with chopped chives.

# What You Need:

01 - 4 large eggs

02 - 1/2 cup (120 g) cottage cheese (preferably low-fat or full-fat, as desired)

03 - 1 tbsp (15 g) unsalted butter

04 - 1 tbsp fresh chives or green onions, chopped

05 - 1/4 tsp salt

06 - 1/8 tsp freshly ground black pepper

01 - In a medium bowl, whisk together the eggs, salt, and pepper until well combined.

02 - Fold the cottage cheese into the whisked eggs.

03 - Heat the butter in a nonstick skillet over medium-low heat until melted and foaming.

04 - Pour the egg mixture into the skillet. Stir gently and continuously with a spatula, scraping the bottom as the eggs start to set.

05 - Cook until the eggs are softly set and slightly creamy, about 5–7 minutes. Remove from heat immediately to prevent overcooking.

06 - Sprinkle with chopped chives or green onions before serving, if desired. Serve hot.

01 -

You get incredibly fluffy, creamy eggs with way more staying power thanks to the cottage cheese.
This has become my favorite breakfast for busy days because it takes almost no time and still feels special.

02 -

Rushing on high heat will toughen the eggs and curdle the cheese—patience pays off for creaminess.
I used to wait until the end to salt, but seasoning the eggs before cooking gives a softer, more even flavor.

03 -

For perfectly creamy eggs, always cook low and slow—resist the urge to turn up the heat.
A nonstick skillet really does make all the difference for gentle, even cooking and soft curds.