Ingredients
Scale
- 2 large whole eggs
- 1/2 cup liquid egg whites (for extra lean protein)
- 1/2 cup low-fat or 2% cottage cheese (small curd works best)
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt (optional, as cottage cheese is naturally salty)
- 1 teaspoon grass-fed butter or olive oil for the pan
- Fresh chives or green onions for garnish
Instructions
- Crack your two whole eggs into a medium-sized mixing bowl. Add the liquid egg whites and the half-cup of cottage cheese. Using a fork or a small whisk, beat the mixture vigorously until the eggs are broken down and combined with the cheese. Do not worry if the cottage cheese looks lumpy; these curds will melt slightly during cooking to create that signature creamy texture. Add the black pepper now, but go light on the salt.
- Place a non-stick skillet over medium-low heat and add your butter or oil. Once the butter melts and starts to shimmer, pour in the egg mixture. Let the eggs sit for about 30 seconds until the edges just begin to set. Use a heat-resistant spatula to gently pull the eggs from the edges toward the center. Continue this process slowly. The key to this scramble is low heat; cooking too fast will cause the cottage cheese to release too much liquid, making the eggs watery.
- Remove the pan from the heat when the eggs still look slightly wet and glossy. The residual heat from the pan will finish the cooking process on the plate. Fold in your fresh chives or green onions. Slide the scramble onto a plate and serve immediately. Pair it with a slice of sprouted grain toast or half an avocado for a complete, balanced meal.
- Cook Time: 10 minutes