Cottage Cheese Scrambled Eggs are not just tasty, they’re also super fluffy! Mixing creamy cottage cheese with eggs gives you a protein-packed meal that feels comforting and light.
I love making these for breakfast because they cook up in no time. Plus, they taste great with a sprinkle of pepper or some fresh herbs. Breakfast just got a lot more exciting! 🥚✨
Key Ingredients & Substitutions
Eggs: Using large eggs is standard, but if you prefer smaller eggs or have medium ones, that’s fine too! They can be substituted with egg whites for a lighter option.
Cottage Cheese: Small curd cottage cheese gives the fluffiest texture. If unavailable, you can use large curd or even ricotta for a creamier feel.
Butter: Butter adds richness, but if you’d like a healthier option, use olive oil or a non-stick cooking spray instead.
Chives or Green Onions: These herbs add fresh flavor. If you don’t have any, parsley works well too. You can even skip them if you prefer a simpler dish!
How Do I Make Sure My Scrambled Eggs Stay Creamy?
Getting perfectly creamy scrambled eggs can be tricky, but here’s how to do it:
- Keep the heat low. Cooking slowly allows the eggs to set without drying out.
- Stir gently. This creates soft curds and keeps the mixture fluffy.
- Don’t overcook. Remove the eggs from heat when they’re slightly less cooked than you want; they will continue to cook off the heat.
With these tips, you’ll have delicious scrambled eggs every time!
How to Make Cottage Cheese Scrambled Eggs
Ingredients You’ll Need:
- 4 large eggs
- 1/2 cup cottage cheese (small curd works best)
- 1 tbsp butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp chopped fresh chives or green onions (for garnish)
- Optional: a pinch of paprika or chili powder for garnish
- Toasted bread slices (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes total—3 to 5 minutes for preparation and cooking combined. In no time, you’ll have a deliciously fluffy breakfast ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
In a medium bowl, crack the eggs and add the cottage cheese. Use a whisk or fork to combine them gently. Aim for a mix that’s well combined but still has some lovely little cottage cheese curds visible.
2. Heat the Skillet:
Place a non-stick skillet over medium-low heat and add the butter. Let it melt gently until it’s bubbly but not browned—this only takes a moment.
3. Cook the Eggs:
Now, pour the egg and cottage cheese mixture into the skillet. Allow the eggs to cook slowly. Stir gently and frequently with your spatula to create soft curds. The cooking time should be around 3 to 5 minutes, and the eggs should be just set but still have a creamy texture.
4. Season and Serve:
Once the eggs are cooked to your liking, season them with salt and freshly ground black pepper. Remove the skillet from the heat and plate the scrambled eggs. Top with the chopped chives or green onions for that fresh flavor boost.
5. Optional Garnish:
If you like a little extra flair, you can dust the eggs with a pinch of paprika or chili powder for a colorful touch. Serve immediately with your favorite toasted bread on the side!
This dish yields wonderfully fluffy and creamy scrambled eggs with delightful bites of tangy cottage cheese, making it an ideal choice for breakfast or a light brunch. Enjoy! 🍳✨
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can substitute the 4 whole eggs with 8 egg whites for a lighter option. Just keep in mind that the texture will be different, but it will still be delicious!
What If I Don’t Have Cottage Cheese?
If you don’t have cottage cheese on hand, ricotta cheese makes a great substitute. It will add a creamy texture and richness to your scrambled eggs.
Can I Add Vegetables to This Recipe?
Yes, feel free to add sautéed vegetables like spinach, bell peppers, or tomatoes for extra flavor and nutrition! Just make sure to cook them separately and add them to the eggs during the last minute of cooking.
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in the microwave or a skillet over low heat, stirring occasionally to ensure even heating.