Ingredients
Scale
- 2 large organic eggs
- 1/4 cup low-fat or full-fat cottage cheese (small curd preferred)
- 1 teaspoon butter or avocado oil spray
- A pinch of kosher salt and freshly cracked black pepper
- Optional: 1 tablespoon chopped fresh chives or green onions
- Optional: A pinch of red pepper flakes for heat
Instructions
- Crack your eggs into a medium mixing bowl. Add the cottage cheese, salt, and pepper directly to the eggs. Use a fork or a small whisk to beat the mixture until the eggs are well combined. You will still see the curds from the cottage cheese; this is exactly what you want for that signature texture. If you prefer a completely smooth texture, you can pulse the mixture in a small blender for five seconds before cooking.
- Place a small non-stick skillet over medium-low heat. Add the butter or spray the pan with oil. Once the butter melts and begins to shimmer, pour in the egg and cottage cheese mixture. Let the eggs sit for about 30 seconds until the edges just begin to set. Use a silicone spatula to gently push the eggs from the outer edges toward the center. Continue moving the eggs slowly, allowing the liquid parts to hit the hot surface. Do not over-stir; large, soft curds are the goal here.
- Remove the pan from the heat when the eggs still look slightly wet or “shiny.” The residual heat will finish cooking them on the plate, preventing them from becoming rubbery. Slide the creamy eggs onto a plate. Garnish immediately with fresh chives, extra black pepper, or a dash of hot sauce. Serve alongside a slice of whole-grain toast or a few slices of avocado for a complete, balanced meal.
- Cook Time: 7 minutes