Ingredients
Scale
- 4 large eggs
- 1/2 cup small-curd cottage cheese (full-fat or 2% recommended)
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- Optional: A pinch of red pepper flakes for heat
Instructions
- Crack the four large eggs into a medium-sized mixing bowl. Add the 1/2 cup of cottage cheese, salt, and black pepper. Use a whisk or a fork to beat the mixture until the eggs are fully combined with the cottage cheese. The mixture will look slightly lumpy because of the cheese curds, which is exactly what you want. Stir in half of the chopped chives, saving the rest for the final garnish.
- Place a non-stick skillet over medium-low heat. Add the tablespoon of butter and let it melt until it begins to foam slightly. Pour the egg and cottage cheese mixture into the skillet. Let the eggs sit for about 30 seconds until the edges just start to set. Use a heat-resistant silicone spatula to gently push the eggs from the edges toward the center. Continue this process, moving the eggs slowly to create large, soft curds. Remove the pan from the heat when the eggs look slightly wet; the residual heat will finish the cooking process without drying them out.
- Divide the scrambled eggs onto two warm plates immediately. Sprinkle the remaining fresh chives over the top for a burst of color and flavor. Serve alongside a slice of whole-grain sourdough toast or a few slices of avocado. Enjoy your creamy, protein-dense breakfast while it is hot.
- Cook Time: 10 minutes