Cottage Cheese Scrambled Eggs Chives (Printable version)
Protein-rich, creamy scrambled eggs stirred with cottage cheese and fresh chives for a fluffy breakfast in minutes.
# What you'll 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
# Directions:
01 - In a medium bowl, whisk together the eggs, salt, and pepper until well combined.
02 - Stir in the cottage cheese and half of the chopped chives.
03 - Heat the butter in a nonstick skillet over medium-low heat. Once melted and foamy, pour in the egg mixture.
04 - Gently stir with a spatula, scraping the sides and bottom, until the eggs begin to set but are still creamy and slightly runny, about 2 to 3 minutes.
05 - Remove the pan from the heat while the eggs are still soft; they will continue to cook from residual heat.
06 - Sprinkle with the remaining chives and serve immediately.
# Expert Tips:
01 -
- The cottage cheese doubles the protein without any gimmicky powders or supplements, making this a breakfast that actually keeps you full until lunch.
- It takes exactly ten minutes from fridge to plate, which means you can pull this off on a Tuesday without thinking twice.
02 -
- Pulling the eggs off the heat thirty seconds before you think they are done is the single most important step, because overcooked cottage cheese eggs turn rubbery and weep liquid into the pan.
- Reserve half the chives for garnish at the end because cooking all of them dulls their bright flavor and you lose that fresh pop on top.
03 -
- Let the eggs sit in the pan for a few seconds before your first stir and you will get those beautiful large, soft folds instead of tiny grainy pieces.
- A tiny splash of cream beaten in with the eggs adds a richness that makes this taste like you spent far longer than ten minutes on breakfast.