Scrambled Eggs with Cottage Cheese
Creamy, always fluffy, and never wet — this is the best, tested recipe for perfect cottage cheese scrambled eggs.
Ingredients
- 2 large eggs
- butter, to coat pan
- ⅓ cup low-fat cottage cheese
- salt and pepper, to taste
Equipment
Instructions
- In a small bowl, whisk eggs with a fork until smooth with no visible streaks of egg whites. Set aside.
- Heat a large non-stick pan to medium-low. Only once it's thoroughly heated, add a thin, even layer of butter or cooking spray. You'll know your pan is the right heat if your butter gently bubbles, but doesn't burn, when it hits the pan.
- Pour in eggs and cottage cheese. Use your spatula to gently combine the eggs and cottage cheese together. Then, continue to scramble by gently pushing your eggs around the pan and breaking them up as needed. Note: Cottage cheese contains excess moisture that needs to cook off. If you rush the process, your eggs will be watery, wet, and unpleasant to eat. So, every 5-10 seconds, pause your stirring – then, wait a few seconds as excess moisture from the cottage cheese bubbles and turns into steam. Stir again, and repeat this cycle until there is no excess moisture left, and your eggs look fluffy and pleasantly dry. This will take longer than regular scrambled eggs.
- When the eggs are finished cooking, remove your pan from the heat. Season with salt and pepper, and transfer to a plate. Add any additional toppings and enjoy!
Calories: 216kcal, Carbohydrates: 3g, Protein: 20g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 341mg, Sodium: 463mg, Potassium: 187mg, Sugar: 2g, Vitamin A: 631IU, Calcium: 96mg, Iron: 2mg