Cottage Cheese Scrambled Eggs Chives (Print version)
Creamy, protein-rich scrambled eggs with cottage cheese and chives, ready in 10 minutes for a satisfying breakfast.
# What goes in:
→ 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
# Cooking steps:
01 - In a medium bowl, whisk together the eggs, salt, and pepper until well combined and no streaks remain.
02 - Gently stir in the cottage cheese and half of the chopped chives, distributing evenly throughout the egg mixture.
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 flexible spatula, scraping the sides and bottom of the skillet, 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 gently from residual heat for a perfectly creamy texture.
06 - Sprinkle with the remaining chives and serve immediately while warm and fluffy.
# Tips from flavorandfeast:
01 -
- The cottage cheese adds a ridiculous amount of protein without any chalky protein powder aftertaste.
- You literally cannot mess this up as long as you pull the pan off the heat a few seconds early.
02 -
- Overcooking is the single biggest enemy here because the cottage cheese releases water and makes the eggs weepy if left on heat too long.
- Residual heat is real and powerful, so trusting the pull off the heat early method will change all your future egg dishes forever.
03 -
- Use a silicone spatula instead of a wooden one because it gets into the corners of the pan better and scrapes up those perfect curds cleanly.
- Keeping your heat at medium low is the real secret, since rushing eggs over high heat makes them tough and grainy every single time.