Scrambled Eggs with Cottage Cheese
Creamy, high-protein scrambled eggs made with cottage cheese for a quick, clean-eating breakfast that supports muscle recovery and keeps you full longer.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Course Breakfast
Cuisine American (healthy / fitness-oriented)
Servings 1
Calories 280 kcal
Non-stick skillet
Mixing bowl
Whisk or fork
Rubber spatula
- 3 large eggs
- ⅓ cup low-fat cottage cheese
- ½ tbsp olive oil or avocado oil
- Salt to taste
- Black pepper to taste
Optional
- 1 tbsp chopped chives or green onions
- Pinch of red pepper flakes
- Cherry tomatoes or spinach for serving
Crack the eggs into a bowl and whisk until fully combined. Add a pinch of salt and pepper.
Stir in the cottage cheese gently until evenly distributed without overmixing.
Place a non-stick skillet over medium-low heat and add olive oil. Let it warm for 30–60 seconds.
Pour the mixture into the pan. Let it sit briefly, then gently fold the eggs from the edges toward the center using a spatula. Continue slowly folding to keep the texture soft and creamy.
Remove from heat while slightly glossy. Adjust seasoning and top with chives or red pepper flakes if desired.
- Use small-curd cottage cheese for a smoother texture.
- Cook on low heat to prevent the eggs from drying out.
- For meal prep, reheat gently at reduced power to maintain softness.
Keyword cottage cheese eggs, healthy eggs recipe, high protein breakfast, quick protein breakfast, scrambled eggs with cottage cheese