Cottage Cheese Scrambled Eggs: Creamy & Easy Recipe (Print Version)
Creamy scrambled eggs get a protein boost and extra richness from cottage cheese. This easy, satisfying breakfast is quick to make and incredibly delicious.
# Recipe Info:
Prep Time: 3 Minutes minutes
Cook Time: 6 Minutes minutes
Total Time: 9 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ The Creamy Scramble Base
01 -
4 large eggs
02 -
1/2 cup full-fat cottage cheese
03 -
1 tbsp heavy cream
→ Savory Aromatics
04 -
1 tbsp unsalted butter
05 -
1 tbsp fresh chives, finely chopped
06 -
1/4 tsp garlic powder
07 -
1/4 tsp onion powder
→ Seasoning & Fresh Finish
08 -
1/4 tsp fine sea salt, or to taste
09 -
1/8 tsp freshly ground black pepper, or to taste
10 -
1/4 tsp smoked paprika
11 -
1/2 cup cherry tomatoes, halved
12 -
1 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
In a medium bowl, whisk together 4 large eggs and 1 tbsp heavy cream until just combined. Do not over-whisk; you want some texture. This forms the rich base for your Creamy Scrambled Eggs with Cottage Cheese.
02 -
Finely chop 1 tbsp fresh chives. Halve 1/2 cup cherry tomatoes. Also, have 1 tbsp fresh parsley, chopped, ready for garnish. Measure out all your dry seasonings for easy access during cooking.
03 -
Heat a non-stick skillet over medium-low heat. Add 1 tbsp unsalted butter and let it melt completely, swirling to coat the pan. Maintaining a low heat is key for a gentle, creamy scramble.
04 -
Pour the whisked egg mixture into the warm pan. Let it sit undisturbed for about 30 seconds, allowing the edges to set. Then, gently push the cooked edges towards the center with a rubber spatula, tilting the pan to let uncooked egg flow underneath.
05 -
When the eggs are mostly set but still visibly moist, sprinkle in 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp fine sea salt, 1/8 tsp freshly ground black pepper, and 1/4 tsp smoked paprika. Stir in the chopped 1 tbsp fresh chives.
06 -
Gently fold in 1/2 cup full-fat cottage cheese. Continue to cook for another 1-2 minutes, stirring occasionally, until the cottage cheese is warmed through and the Creamy Scrambled Eggs with Cottage Cheese reach your desired consistency.
07 -
Remove the pan from the heat. Stir in the halved 1/2 cup cherry tomatoes. The residual heat will slightly warm them without making them mushy, adding a fresh burst of flavor and color to your Creamy Scrambled Eggs with Cottage Cheese.
08 -
Transfer the scrambled eggs to serving plates. Garnish generously with 1 tbsp fresh parsley, chopped. Serve immediately and enjoy this delightful, protein-packed breakfast or brunch.
# Notes:
01 -
For extra fluffy eggs, whisk the eggs vigorously for 30 seconds before adding the cream to incorporate more air.
02 -
Feel free to substitute chives with green onions or fresh dill for a different aromatic profile. While full-fat cottage cheese offers the best creaminess, low-fat can be used.
03 -
These creamy scrambled eggs are fantastic served alongside toasted sourdough bread, a fresh avocado slice, or a side of crispy bacon.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop with a splash of milk.
# Tools You'll Need:
01 -
Non-stick skillet
02 -
Whisk
03 -
Spatula
04 -
Small bowl
05 -
Cutting board
06 -
Knife
# Nutrition Facts (Per Serving):
Calories: 293 kcal
Total Fat: 21 g
Total Carbohydrate: 5 g
Protein: 20 g