Cottage Cheese Fluffy Eggs (Printable)

Protein-rich eggs whipped with cottage cheese for a creamy, fluffy breakfast dish.

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/3 cup cottage cheese (full fat)
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 (for garnish)

# How To Make It:

01 - In a medium bowl, whisk together eggs, cottage cheese, milk, salt, and pepper until smooth and slightly frothy.
02 - Heat unsalted butter in a nonstick skillet over medium-low heat until it melts and starts to bubble lightly.
03 - Pour the egg mixture into the skillet; let it rest undisturbed for 20 seconds, then gently stir with a spatula from edges to center.
04 - Continue cooking and stirring occasionally until the eggs are soft, creamy, and just set, about 2 to 3 minutes.
05 - Immediately remove from heat and plate. Garnish with chopped chives or parsley if desired and serve warm.

# Expert Tips:

01 -
  • They're genuinely fluffy without any weird foam or rubbery texture, just pure creamy perfection.
  • You're getting almost 20 grams of protein per serving, which keeps you full through lunch.
  • The whole thing takes 10 minutes, making it fancy enough for weekend brunch but easy enough for a rushed Wednesday.
02 -
  • Medium-low heat is non-negotiable; high heat will turn your cottage cheese grainy and your eggs will be tough before you can stop them.
  • Removing the pan from heat when the eggs still look slightly underdone is the secret to creamy scrambled eggs, because they truly do continue cooking for another 20 seconds off the heat.
03 -
  • If you accidentally overcook them and they become a bit firm, stir in a small splash of milk off heat and let them sit for 10 seconds; they'll soften back up.
  • Cottage cheese quality varies wildly between brands, so taste a tiny spoonful before committing; some are tangier or grainier than others, and knowing what you're working with helps you adjust everything else.
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