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High-Protein Cottage Cheese Scrambled Eggs - Fast, Fluffy, and Satisfying

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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Eggs: 3 large eggs (or 4 if you’re extra hungry).
  • Cottage cheese: 1/4 to 1/3 cup, small-curd works best (2% or 4% for creamier results).
  • Butter or olive oil: 1 teaspoon for the pan.
  • Salt and black pepper: To taste.
  • Optional flavor boosters: Chopped chives, green onion, or parsley
  • Garlic powder or a pinch of onion powder
  • Hot sauce, chili flakes, or everything bagel seasoning
  • Grated Parmesan or sharp cheddar (1–2 tablespoons)
  • Optional add-ins: Spinach, cherry tomatoes, or mushrooms (pre-cooked)
  • Diced ham, smoked salmon, or turkey
  • Avocado for serving

Method
 

  1. Beat the eggs lightly. Crack the eggs into a bowl and whisk just until the whites and yolks are mostly combined. Don’t overbeat—you want a bit of body left.
  2. Stir in the cottage cheese. Fold in 1/4 to 1/3 cup cottage cheese. Mix until evenly distributed but not completely smooth. Small curds are your friend here.
  3. Season simply. Add a pinch of salt and a few grinds of black pepper. If using garlic or onion powder, add a small pinch now.
  4. Heat the pan low and slow. Set a nonstick skillet over low to medium-low heat. Add butter or oil and let it melt, coating the surface.
  5. Cook gently. Pour in the egg mixture. Let it sit for 10–15 seconds, then use a silicone spatula to slowly push the eggs from the edges toward the center, forming soft folds.
  6. Add any pre-cooked mix-ins. If you’re using sautéed veggies or cooked meat, fold them in when the eggs are still glossy but starting to set.
  7. Pull off the heat early. When the eggs look mostly set with a slight sheen, remove the pan from the heat. Residual heat will finish the job. Overcooking dries them out.
  8. Finish and serve. Stir in fresh herbs or a sprinkle of cheese if you like. Taste and adjust salt. Serve on warm toast, in a tortilla, or straight from the pan.