Scrambled Eggs with Cottage Cheese
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 large eggs
- Β½ cup cottage cheese
- ΒΌ teaspoon salt
- β teaspoon ground black pepper
- 1 tablespoon unsalted butter
Method
- In a medium-sized bowl, whisk eggs with cottage cheese, salt, and pepper until well combined. If you prefer a smoother texture, you can blend in a blender (but I donβt).
- In a medium nonstick skillet over medium heat, melt the butter until foamy. Prepare a plate and keep it close to your stove so you can transfer the eggs as soon as they are done.
- Carefully pour the egg mixture into the pan. Using a rubber spatula, cook and stir scrambling the eggs gently until large fluffy curds form and the eggs are cooked through but still soft and creamy. Transfer to a plate and serve.