Description
Discover a Creamy HighProtein Cottage Cheese breakfast with scrambled eggsquick proteinpacked and ideal for busy mornings Simple satisfying
Ingredients
Eggs: 4 large (or 6 large egg whites + 1 whole egg for a leaner option)
Cottage cheese (2% small-curd): 1/2 cup (120 g)
Milk or water: 1/4 cup (60 ml)
Salt: 1/4 teaspoon
Black pepper: 1/8 teaspoon
Olive oil or cooking spray: 1 teaspoon
Optional add-ins: spinach (1 cup), cherry tomatoes (1/2 cup), green onions (2 tbsp), bell pepper (1/2 cup)
Shredded cheese (optional): 2 tablespoons cheddar or mozzarella
Instructions
- Measure ingredients and crumble cottage cheese slightly to help it melt smoothly into the eggs.
- Beat eggs with 2 tablespoons cottage cheese and 1/4 cup milk or water until smooth and frothy.
- Warm a nonstick skillet over medium-low and oil the pan. Add a pat of butter if desired.
- Pour egg mixture into pan and stir gently as curds form, keeping heat low to preserve creaminess.
- Fold in remaining cottage cheese when eggs are halfway set; season with salt and pepper.
- Add vegetables and cheese if using; cook until veggies are tender.
- Remove from heat while glossy; finish with a final fold of cottage cheese and serve.
Notes
A protein-forward breakfast that blends cottage cheese with eggs for a creamy, filling scramble in about 12-14 minutes, designed for fullness and slow-release protein.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Fat: 22 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
