Description
Cottage Cheese Egg Scramble
Servings: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients
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3 large eggs
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½ cup cottage cheese (any fat %; optional: blend for smoothness)
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½ cup fresh spinach (or kale/arugula/herbs)
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¼ cup shredded cheese (cheddar, mozzarella, or feta)
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Salt & freshly cracked black pepper, to taste
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½ tsp butter or drizzle of olive oil for cooking
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Optional toppings: avocado slices, cherry tomatoes, red pepper flakes, hot sauce
Instructions
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Prep Ingredients
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Crack eggs into a bowl and whisk until pale yellow and smooth.
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Measure cottage cheese, shred cheese, and wash/dry spinach.
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Heat Pan
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Warm a non-stick skillet over medium heat.
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Add butter or oil to coat the pan.
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Cook Eggs
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Pour eggs into the pan. Let them set for 15–20 seconds around the edges.
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Gently push cooked eggs from edges to center with a spatula, tilting the pan to let uncooked egg flow. Repeat to form soft, large curds.
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Add Cottage Cheese & Spinach
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When eggs are halfway set, fold in cottage cheese and spinach gently.
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Finish & Serve
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Cook 1–2 more minutes until eggs are just set but still glossy.
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Remove from heat and sprinkle shredded cheese on top. Let residual heat melt it.
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Season with salt and pepper to taste.
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Serve immediately, optionally with toast, avocado, or hot sauce.
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Notes
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No Watery Scramble: Wait to salt until the end; drain spinach and cottage cheese if too wet.
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Prevent Rubberiness: Remove from heat when eggs are slightly underdone; residual heat finishes cooking.
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Cottage Cheese Flavor: Mild and creamy; blend if desired.
Nutrition
- Calories: 380 cal Per Serving
- Fat: 22g
- Carbohydrates: 5g
- Protein: 38g