Description
This Creamy and Fluffy Cottage Cheese Scrambled Eggs recipe is a delicious twist on classic scrambled eggs, incorporating small curd cottage cheese for added creaminess and protein. Perfect for a quick, nutritious breakfast or brunch, these eggs are cooked slowly to ensure a tender texture and topped with optional herbs or avocado for extra flavor.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- ¼ cup small curd cottage cheese
- Salt and black pepper, to taste
For Cooking
- 1 tablespoon butter (for cooking)
Optional Toppings
- Chopped chives
- Chopped parsley
- Avocado slices
- Hot sauce
Instructions
- Whisk the Eggs: In a bowl, whisk together the eggs and small curd cottage cheese until well combined. Season lightly with salt and black pepper to enhance the flavor.
- Heat the Skillet: Place a non-stick skillet over medium-low heat and melt the butter, ensuring it coats the pan evenly to prevent sticking.
- Cook Slowly: Pour the egg and cottage cheese mixture into the skillet. Allow it to sit undisturbed for 20 to 30 seconds to start setting at the edges, then gently stir with a spatula, moving from the edges inward to gently scramble.
- Finish Cooking: Continue to gently stir the eggs until they are mostly set but still softly creamy in texture. Remove the pan from the heat as the residual heat will finish cooking the eggs without drying them out.
- Garnish and Serve: Transfer the scrambled eggs to serving plates and top with optional chopped herbs, avocado slices, or a dash of hot sauce as desired. Serve immediately for best flavor and texture.
Notes
- Use small curd cottage cheese for the best texture; large curds can be too chunky.
- Cooking on medium-low heat is critical to achieving creamy scrambled eggs without browning.
- Gentle stirring and removing from heat while slightly underdone ensures soft, fluffy eggs.
- Feel free to add fresh herbs or your favorite hot sauce for extra flavor complexity.
- Serve immediately as scrambled eggs can become rubbery if reheated.
