Creamy Cottage Cheese Scrambled Eggs
These Creamy Cottage Cheese Scrambled Eggs transform ordinary breakfast into something special. Incredibly soft and protein-packed, they feature the perfect balance of richness from heavy cream and the subtle creaminess of melted cottage cheese.
Servings: 2 servings
Calories: 238kcal
Equipment
Ingredients
- 4 large eggs
- 2 tablespoons heavy cream
- ¼ cup cottage cheese
- Salt and pepper to taste
- 1 teaspoon vegetable oil
- 1 teaspoon unsalted butter
- Fresh chives chopped (for garnish)
Instructions
- Crack eggs into a medium bowl, add heavy cream, and cottage cheese and whisk until well combined. Season with a pinch of salt.
- Heat a non-stick pan over medium-low heat. Add oil and butter, swirling to coat the pan evenly.
- Once butter is melted but not browned, pour in the egg mixture.
- Let sit undisturbed for about 30 seconds, then use a silicone spatula to gently pull the eggs from the edges toward the center.
- Continue cooking, stirring occasionally with a folding motion, until eggs are mostly set but still look slightly wet, about 2-3 minutes.
- Remove from heat (they'll continue cooking a bit more from residual heat).
- Transfer to warm plates and garnish with freshly chopped chives.
Video
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for 2 to 3 days.
Reheating: Reheat gently in the microwave at 50% power in 30-second intervals, stirring between each interval. Avoid high heat which can make them tough and rubbery.
Nutrition
Calories: 238kcal | Carbohydrates: 2g | Protein: 25g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 399mg | Sodium: 229mg | Potassium: 180mg | Sugar: 2g | Vitamin A: 860IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 2mg
