Ingredients
Scale
- 2 large eggs
- 1/4 cup low-fat or whole-milk cottage cheese
- 1 teaspoon butter or non-stick cooking spray
- 1 pinch of salt (use sparingly as cottage cheese is naturally salty)
- 1 pinch of cracked black pepper
- Optional: Fresh chives or green onions for garnish
Instructions
- Crack the eggs into a medium-sized mixing bowl. Add the cottage cheese, salt, and black pepper directly to the eggs. Whisk the mixture vigorously with a fork or a small whisk until the eggs are well-combined. You will still see small curds of cottage cheese in the mixture, which is exactly what you want for a textured, creamy result.
- Place a non-stick skillet over low-medium heat. Add the butter and let it melt until it starts to foam slightly. Pour the egg and cottage cheese mixture into the pan. Let the eggs sit undisturbed for about 20 to 30 seconds until the edges begin to set. Use a heat-resistant spatula to gently push the eggs from the edges toward the center, creating soft, large curds. Continue this slow folding process for 3 to 4 minutes until the eggs are set but still look slightly damp.
- Remove the skillet from the heat immediately. The residual heat from the pan will finish cooking the eggs to perfection. Transfer the scrambled eggs to a warm plate. Top them with freshly chopped chives or your favorite hot sauce. Enjoy them immediately while they are hot and fluffy.
- Cook Time: 7 minutes