Cottage Cheese Eggs

Learn how to make my cottage cheese eggs, and you’ll never want scrambled eggs any other way! They’re light, fluffy, and packed with 20 grams of protein! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 3

Total Time 5

Servings serving

Calories 236kcal

Author Arman Liew

Ingredients

2 large eggs
1/4 cup cottage cheese
1/2 teaspoon black pepper
1/2 tablespoon butter to fry
1/4 teaspoon salt

Instructions

Whisk the eggs, cottage cheese, and black pepper in a bowl.
Add butter or oil to a non-stick skillet and place over medium heat. Once melted, add the egg and cottage cheese mixture to it. When the edges start to set, carefully push the sides into the center of the pan using a rubber spatula, stirring gently until the eggs are fully set.
Remove from the pan, add salt, and serve immediately.

Video

Notes

TO STORE: Scrambled eggs are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to one day if desired.

TO REHEAT: Reheat on the stovetop over medium-low heat, stirring often so they don’t dry out.

Nutrition