These cottage cheese scrambled eggs are creamy, fluffy, and packed with protein. The cottage cheese melts into the eggs, giving them a soft texture and a slightly tangy flavor. This quick recipe is perfect for breakfast or a light meal. You can also scale the recipe up to four times and portion the servings into individual containers for easy meal prep.
Ingredients
- 2 eggs
- 1/3 cup cottage cheese
- 2 tsp oil or butter
- Salt to taste
- 1/2 tsp ground black pepper
Equipment Needed
- Sauté pan (not non-stick)
- Blender
- Spatula (wooden or silicone)
- Measuring spoons and cup
Directions
- In a blender, combine the eggs and cottage cheese. Blend until smooth
- Heat a sauté pan over medium heat and add the oil or butter, letting it melt and coat the pan evenly.
- Pour in the egg mixture and allow it to sit briefly until it just begins to set.
- Gently stir and fold the eggs with a spatula, moving them from the edges toward the center.
- Continue cooking slowly, stirring occasionally, until the eggs are soft and slightly creamy.
- Remove from heat just before fully set, as they will continue cooking from residual heat.
- Serve immediately or divide into individual containers if preparing meals ahead.
Nutritional Facts
- Calories
- 220
- Total Fat
- 18 g
- Sodium
- 350 mg
- Carbohydrates
- 4 g
- Protein
- 22 g
- Sugars
- 2 g
