Cottage Cheese Scrambled Eggs (Print Version)

Fluffy scrambled eggs enriched with creamy cottage cheese for a protein-packed start to your day.

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/3 cup full-fat cottage cheese
03 - 1 tablespoon milk or cream

→ Seasonings

04 - 1/4 teaspoon salt
05 - 1/8 teaspoon freshly ground black pepper

→ For Cooking

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley

# Step-by-Step Guide:

01 - Whisk together eggs, cottage cheese, milk, salt, and pepper in a medium bowl until mixture is well blended and slightly frothy.
02 - Melt butter in a nonstick skillet over medium-low heat until lightly bubbling.
03 - Pour egg mixture into skillet and let rest without stirring for 20 seconds.
04 - Gently stir eggs using a spatula, moving from edges toward center; continue cooking and occasionally stirring until eggs are softly set and creamy, approximately 2 to 3 minutes.
05 - Remove from heat, plate immediately, and garnish with chopped chives or parsley as desired. Serve hot.

# Top Tips:

01 -
  • The cottage cheese creates an impossibly fluffy texture that regular scrambled eggs just can't match, and it sneaks in serious protein without any fancy effort.
  • Ready in ten minutes flat, making it perfect for mornings when you need something substantial but don't have time to fuss.
  • It's genuinely delicious on its own, but also plays beautifully with add-ins like fresh herbs, cheese, or vegetables.
02 -
  • Remove the eggs from heat when they look slightly underdone—they'll continue cooking from residual heat, and overcooked eggs turn rubbery and lose that creamy quality that makes this dish special.
  • The cottage cheese needs to be whisked in thoroughly at the start, or you'll end up with grainy pockets instead of smooth, custardy eggs.
03 -
  • If your cottage cheese is very lumpy, pass it through a fine-mesh sieve or blend it briefly with a fork before whisking it into the eggs—a smoother texture makes the final dish more elegant.
  • Medium-low heat is non-negotiable; high heat causes the eggs to set too fast and the cottage cheese to separate, losing all that creamy magic.
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