Ingredients
Scale
- 4 large eggs (organic or pasture-raised, if possible)
- 1/3 cup small-curd cottage cheese
- 1 tablespoon unsalted butter or olive oil
- Salt, to taste
- Black pepper, to taste (freshly ground preferred)
- 1 tablespoon fresh herbs (optional, such as chives, parsley, or dill)
Instructions
- Whisk Eggs: In a mixing bowl, crack the eggs and whisk them thoroughly until the yolks and whites are fully combined. Gently fold in the cottage cheese. Season with a pinch of salt and freshly ground black pepper.
- Prepare the Pan: Heat a non-stick skillet over medium-low heat. Add the butter or olive oil and swirl to coat the pan evenly.
- Cook the Eggs: Pour the egg mixture into the skillet. Let it sit undisturbed for about 20 seconds, then gently stir using a silicone or wooden spatula. Use a folding motion to push the eggs from the edges toward the center.
- Finish Cooking: Cook the eggs over low heat, stirring occasionally, for 2–3 minutes or until softly set. Remove from heat just before the eggs are fully cooked, as the residual heat will finish cooking them.
- Serve and Garnish: Transfer the eggs to a plate and garnish with fresh herbs or a sprinkle of paprika, if desired.
Notes
Tips for Success:
- Whisk the eggs vigorously for extra fluffiness.
- Use small-curd cottage cheese for a smoother texture.
- Remove the eggs from heat while they’re slightly undercooked to avoid a rubbery texture.
Variations:
- Add sautéed veggies like spinach, bell peppers, or cherry tomatoes.
- Mix in shredded cheese like cheddar, Parmesan, or Gruyère for extra creaminess.
- For a Southwestern twist, stir in diced jalapeños and cooked chorizo, then garnish with cilantro.
Enjoy this easy and nutritious breakfast that’s as versatile as it is delicious!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 170 per serving
- Fat: 11g
- Carbohydrates: 2g
- Protein: 15g