Cottage Cheese Scrambled Eggs are creamy, fluffy, and super easy to make! Just mix eggs with cottage cheese for a protein-packed breakfast that will keep you full.
I love making these on busy mornings. They’re quick, tasty, and perfect with a sprinkle of salt and pepper. You can also add some veggies for extra flavor! 🌞
Key Ingredients & Substitutions
Eggs: Fresh large eggs are key for this recipe, giving the scramble a rich and fluffy texture. If you’re looking for a lower-cholesterol option, egg whites or egg substitutes work well too!
Cottage Cheese: I prefer small curd cottage cheese because it blends nicely with the eggs. If you don’t have any, ricotta or cream cheese can be a good alternative for that creamy texture.
Butter: Butter adds great flavor, but feel free to use olive oil or a non-dairy butter substitute if you prefer. It’s a great way to keep this dish healthier.
Chives or Green Onions: These add a fresh taste! If you don’t have them, fresh parsley, dill, or even spinach can brighten up your eggs.
How Can I Cook Light and Fluffy Scrambled Eggs?
To ensure your eggs cook up light and fluffy, focus on the heat and cooking technique. Cooking on medium-low heat is vital; it allows the eggs to cook evenly without becoming rubbery.
- Whisk eggs gently, leaving a few streaks for texture.
- In a warm skillet with melted butter, pour in the egg mixture and let it sit before stirring. This helps form soft curds.
- Stir gently using a spatula, pulling from the edges to the center to keep them fluffy.
- Remove from heat when they’re just set and still a bit moist. They’ll continue to cook a bit from residual heat.
Cottage Cheese Scrambled Eggs
Ingredients:
- 4 large eggs
- 1/4 cup cottage cheese (small curd)
- 1 tbsp butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp chopped chives or green onions (for garnish)
- Paprika (optional, for garnish)
- Cherry tomatoes, sliced (optional, for serving)
- Red onion slices (optional, for serving)
- Toasted bread slices (optional, for serving)
Time Needed:
This recipe takes about 5 minutes to prepare and another 5 minutes to cook. So, you can have a delicious and nutritious breakfast ready in just about 10 minutes!
Instructions:
1. Whisk the Eggs:
Start by cracking the eggs into a mixing bowl. Whisk them lightly until the yolks and whites are combined, but don’t worry about making it completely smooth. A few streaks of white are perfectly fine!
2. Add Cottage Cheese:
Gently fold the cottage cheese into the beaten eggs. Mix just enough to make sure the curds are evenly distributed throughout the egg mixture.
3. Heat the Skillet:
Place a non-stick skillet over medium-low heat and add the butter. Let it melt until it starts to foam, but be careful not to let it brown.
4. Cook the Eggs:
Pour the egg and cottage cheese mixture into the skillet. Let it sit undisturbed for about 20-30 seconds so it can start to set. Then, using a spatula, gently stir the mixture, pulling the cooked edges towards the center.
5. Finish Cooking:
Continue to cook slowly, stirring occasionally until the eggs are softly set and creamy. Remember, you want them moist and not overcooked, so keep an eye on them!
6. Season and Serve:
Season the scrambled eggs with salt and pepper to taste. Transfer them to a plate, garnish with chopped chives or green onions, and a sprinkle of paprika if you like.
7. Optional Sides:
For a complete breakfast, serve your scrambled eggs with fresh sliced cherry tomatoes, raw red onion slices, and toasted bread on the side.
Enjoy your creamy, protein-packed Cottage Cheese Scrambled Eggs! They’re not just delicious but also a quick way to fuel your day!
Can I Use Egg Whites Instead of Whole Eggs?
Yes, absolutely! You can use egg whites for a lighter option. Just substitute the 4 large eggs with about 8 egg whites. The texture will still be creamy, especially with the cottage cheese.
How Can I Customize This Recipe?
This recipe is very versatile! You can add vegetables like spinach, bell peppers, or mushrooms for extra nutrition. Additionally, try mixing in cheese or herbs like basil or parsley to enhance the flavor further!
Can I Make This Recipe Dairy-Free?
Definitely! You can replace cottage cheese with a dairy-free alternative, such as tofu or a vegan cream cheese. Just blend these alternatives until smooth to get a similar creamy texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of water or milk to maintain creaminess if needed.