Ingredients
Scale
- 2 large organic eggs
- 1/4 cup small-curd cottage cheese (full fat or low fat)
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon unsalted butter or extra virgin olive oil
- A pinch of sea salt
- Freshly cracked black pepper to taste
Instructions
- Crack the eggs into a medium mixing bowl. Add the cottage cheese, half of the chopped chives, salt, and pepper. Use a fork or a small whisk to beat the mixture vigorously for about 30 seconds. You want the eggs to be fully combined with the cottage cheese, though some small curds will remain visible. This aeration ensures the final result is light and airy.
- Place a small non-stick skillet over medium-low heat. Add the butter or oil and let it melt until it just begins to shimmer. Pour the egg mixture into the center of the pan. Let the eggs sit undisturbed for about 20 seconds until the edges start to set. Use a heat-resistant spatula to gently push the cooked eggs from the outer edges toward the center. Continue folding the eggs slowly. Remove the pan from the heat when the eggs look slightly wet; the residual heat will finish the cooking process without making them rubbery.
- Slide the scrambled eggs onto a warm plate immediately to stop the cooking. Sprinkle the remaining fresh chives over the top for a burst of color and flavor. Add an extra crack of black pepper if desired. Serve immediately while hot, perhaps alongside a slice of whole-grain sourdough toast or a few avocado slices.
- Cook Time: 10 minutes