Ingredients
Scale
- 2 large organic eggs
- 1/2 cup low-fat or full-fat cottage cheese (small curd works best)
- 1 teaspoon butter or olive oil for the pan
- 1/4 teaspoon black pepper
- A pinch of sea salt (be careful, cottage cheese is already salty)
- Optional: 1 tablespoon chopped fresh chives or green onions
- Optional: A handful of baby spinach
Instructions
- Crack your eggs into a medium-sized mixing bowl. Add the 1/2 cup of cottage cheese directly to the eggs. Sprinkle in the black pepper and a small pinch of salt. Use a whisk or a fork to beat the mixture vigorously for about 30 seconds. You want the eggs and cottage cheese to be well-combined, though some small lumps of cheese will remain—this is exactly what you want for that creamy texture.
- 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 and cottage cheese mixture. Let it sit for about 20 seconds until the edges start to set. Use a heat-resistant spatula to gently push the eggs from the edges toward the center. Continue moving the eggs slowly and gently. The cottage cheese will melt slightly, creating a velvety consistency. Remove the pan from the heat when the eggs look slightly wet; they will finish cooking on the plate.
- Slide the scrambled eggs onto a plate immediately to stop the cooking process. Top with fresh chopped chives or green onions for a pop of color and flavor. Serve alongside a slice of whole-grain toast or a few slices of avocado for a complete, balanced meal. Eat while warm to enjoy the maximum creaminess.
- Cook Time: 7 minutes