Ingredients
4 large eggs
½ cup cottage cheese (full fat recommended)
1 tablespoon unsalted butter or olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon fresh chives or parsley (optional, for garnish)
Instructions
1. Crack eggs into a medium bowl. Add cottage cheese, salt, and pepper. Whisk thoroughly until yolks and whites are combined and cottage cheese is incorporated; small curds are fine.
2. Heat a non-stick skillet over medium-low heat. Add butter or oil and let it melt or shimmer.
3. Pour the egg mixture into the pan. Let sit undisturbed for 30 seconds.
4. Using a rubber spatula, gently push cooked eggs from edges toward center, tilting pan to let uncooked egg flow to edges. Repeat every 10-15 seconds.
5. Cook for 3-5 minutes total until eggs are mostly set but still moist and creamy. Remove from heat.
6. Serve immediately, garnished with fresh herbs if desired.
Notes
Use medium-low heat for fluffiest texture; high heat makes eggs rubbery. Do not overcook; remove when slightly moist as eggs continue cooking off heat. For meal prep, store in airtight container for 2-3 days; reheat gently with a splash of milk or water. Customize with sautéed veggies, cheese, or herbs.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: High Protein, Gluten Free, Low Carb, Vegetarian
Nutrition
- Serving Size: Half of recipe
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 390mg