Description
A creamy, protein-packed twist on classic scrambled eggs using cottage cheese for added texture and flavor.
Ingredients
- 2 large eggs
- 1/3 cup cottage cheese (small- or medium-curd; full-fat for richer texture)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon butter
- Pinch of garlic powder
Instructions
- Crack the eggs into a small bowl and whisk lightly until combined.
- Stir in the cottage cheese, salt, pepper, and garlic powder; fold gently.
- Heat a small nonstick skillet over low heat and melt the butter, swirling to coat.
- Pour the egg mixture into the warm pan.
- Let sit for 15–20 seconds, then gently pull curds from edges to the center.
- Continue cooking until eggs are mostly set but still glossy. Remove from heat and let residual warmth finish cooking.
- Taste and adjust seasoning, serve immediately.
Notes
For dairy-free, use olive oil instead of butter. Greek yogurt can be substituted for a smoother texture.