Cottage Cheese Scrambled Eggs

Ingredients

• •4 large eggs
• •1/4 cup full-fat cottage cheese (2% or 4%)
• •1 tbsp unsalted butter
• •1/4 tsp salt
• •1/8 tsp black pepper, freshly ground
• •1 tbsp fresh chives or green onion, thinly sliced
• •pinch everything bagel seasoning or red pepper flakes (optional, to finish)

Directions

1. 1Crack the eggs into a medium bowl, add the cottage cheese, salt, and pepper, then whisk well until fully combined — small curds of cottage cheese throughout are fine.
2. 2Set a non-stick skillet over medium-low heat and let it warm for about 30 seconds, then add the butter and swirl to coat the pan.
3. 3Once the butter is melted and just starting to foam, pour in the egg and cottage cheese mixture.
4. 4Let the eggs sit undisturbed for 15–20 seconds until the edges just begin to set, then use a silicone spatula to gently fold the eggs from the outside toward the center in slow, wide strokes.
5. 5Continue folding every 15–20 seconds, keeping the heat on medium-low — do not stir constantly. The cottage cheese will melt into the eggs, creating a creamy, custardy curd.
6. 6Remove the pan from the heat when the eggs look just slightly underdone and glossy; residual heat will finish cooking them to a perfect soft set.
7. 7Plate immediately, top with fresh chives and a pinch of everything bagel seasoning if using, and serve with toast or fruit.

💡 Full-fat (4%) cottage cheese gives the creamiest result; 2% works well too. If you only have low-fat (1%) cottage cheese, add an extra teaspoon of butter to compensate for richness. For a dairy-free version, substitute a plain, unsweetened cashew-based cream cheese (like Violife or Daiya) blended with 1 tbsp water in place of the cottage cheese. The biggest mistake is high heat — keep it medium-low the entire time for soft, creamy curds rather than rubbery eggs.

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