Cottage Cheese Scrambled Eggs, Chives (Print Version)
Fluffy eggs enriched with cottage cheese and chives for a creamy, protein-packed breakfast in 10 minutes.
# What You Need:
→ Eggs & Dairy
01 - 4 large eggs
02 - 1/2 cup cottage cheese (full-fat or low-fat)
03 - 1 tablespoon unsalted butter
→ Fresh Herbs & Seasoning
04 - 2 tablespoons fresh chives, finely chopped
05 - 1/4 teaspoon salt (or to taste)
06 - 1/8 teaspoon freshly ground black pepper
# How-To:
01 - In a medium bowl, whisk together the eggs, salt, and pepper until well combined and uniform in color.
02 - Gently stir in the cottage cheese and half of the chopped chives, folding until evenly distributed throughout the egg mixture.
03 - Melt the butter in a nonstick skillet over medium-low heat. Wait until the butter is fully melted and begins to foam slightly before adding the eggs.
04 - Pour in the egg mixture and gently stir with a flexible spatula, sweeping the sides and bottom of the pan. Continue cooking for 2 to 3 minutes until the eggs begin to set but remain creamy and slightly loose.
05 - Remove the skillet from the heat while the eggs are still soft and slightly underdone. The residual heat will continue to gently cook them to a perfect creamy consistency.
06 - Sprinkle with the remaining chives and serve immediately while warm.
# Expert Advice:
01 -
- The cottage cheese adds a creamy richness that makes you question why anyone ever cooks eggs without it.
- It packs nearly twenty grams of protein per serving without feeling heavy or greasy.
02 -
- Pulling the pan off the heat thirty seconds before you think the eggs are done is the single most important move you will make.
- High heat will cause the cottage cheese to weep and the eggs to toughen into rubber, so keep that burner low.
03 -
- Let the eggs sit untouched in the pan for ten seconds before your first stir to let a soft curd form on the bottom.
- Chives snipped with scissors right over the pan release more aromatic oil than chopping on a board.