Ingredients
Scale
- 2 large organic eggs
- 1/2 cup low-fat or 2% cottage cheese
- 1 cup fresh baby spinach (or chopped chives)
- Salt and black pepper to taste (optional)
- Cooking spray or a small pat of butter
Instructions
- Crack the two eggs into a medium-sized mixing bowl. Add the 1/2 cup of cottage cheese directly into the eggs. Use a whisk or a fork to beat the mixture vigorously. You want the eggs and cottage cheese to be well-combined, though some small curds of cheese will remain—this is exactly what you want for that creamy finish. If you prefer a smoother texture, you can quickly pulse the mixture in a blender for five seconds.
- Heat a non-stick skillet over medium-low heat and lightly coat it with cooking spray or butter. Pour the egg and cottage cheese mixture into the pan. Let it sit for about 30 seconds until the edges start to set. Toss in your fresh spinach or chives. Use a silicone spatula to gently fold the eggs, moving them from the edges toward the center. Cook slowly to keep the eggs tender and prevent the cheese from becoming watery.
- Remove the pan from the heat when the eggs look slightly underdone; the residual heat will finish the cooking process on the plate. Slide the creamy scramble onto a plate. Season with a pinch of salt and a crack of fresh black pepper. Serve immediately while hot for the best flavor and texture.
- Cook Time: 7 minutes