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Top down view of creamy cottage cheese scrambled eggs garnished with chives on pink plate with buttered bread.
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Fluffy Cottage Cheese Scrambled Eggs

These cottage cheese scrambled eggs are light, fluffy and deliciously tangy. Low in fat, high in protein and ready in minutes they make an easy, nutritious breakfast, perfect any day of the week.
Course Breakfast
Cuisine Low fat, vegetarian
Prep Time 4 minutes
Cook Time 3 minutes
Total Time 7 minutes
Servings 2 servings
Calories 165kcal
Author Monika Dabrowski

Equipment

  • Non-stick pan
  • Bowl and whisk

Ingredients

  • 4 large eggs
  • 4 tablespoons cottage cheese any, approx. ¼ cup, see *Notes
  • 1 teaspoon olive oil
  • ¼ teaspoon fine sea salt plus pepper to taste
US Customary - Metric

Instructions

  • Whisk eggs: Whisk the eggs until smooth.
  • Add cottage cheese: Add the cottage cheese, oil, salt and pepper. Whisk until thoroughly combined.
  • Cook: Preheat the pan until moderately hot (be careful not to overheat it) then add the egg mixture and immediately turn down the heat. Cook the eggs over a low (or low/medium) heat until the mixture becomes creamy stirring all the time (I used a silicone spatula). This should take about 2-3 minutes.
  • Serve: Remove from the heat, adjust the seasoning and serve!
    TIP: Remove the mixture from the pan as soon as it’s ready (the residual heat in the pan will cause it to continue cooking).

Notes

  • *For best results use thick and creamy cottage cheese. If your cottage cheese is liquidy thicken it a little by mashing with a fork. If using a fat free variety that lacks moisture add a spoonful of yogurt or sour cream to make it creamier.
  • Add the oil into the egg mixture, not the pan.
  • Stir your egg mixture continuously as it cooks to help it become creamy.
  • Do not overcook the eggs. See Instructions and process shots for reference.
  • Remove your scrambled eggs from the pan as soon as they are ready (to stop the cooking process).
  • Best served immediately. Leftover eggs with cottage cheese can be covered and refrigerated overnight and reheated (in the microwave) the next day. Your eggs will still be moist and delicious (although not quite as good as freshly made).
  • Freezing is an option although the texture might be slightly grainier upon defrosting.

Nutrition

Serving: 1serving | Calories: 165kcal | Carbohydrates: 1g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 329mg | Sodium: 537mg | Potassium: 147mg | Sugar: 1g | Vitamin A: 488IU | Calcium: 68mg | Iron: 2mg