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Cottage Cheese Scrambled Eggs for Creamy Protein

A close-up of fluffy, pale yellow cottage cheese scrambled eggs piled high on a speckled white plate.
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Make high protein breakfast scrambled eggs incredibly fluffy and creamy by blending cottage cheese directly into the mixture before cooking. This method hides the curds for a smooth texture.

Ingredients

Scale
  • 3 large eggs
  • 1/4 cup cottage cheese (small curd preferred)
  • 1 teaspoon butter or oil
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Place the eggs and cottage cheese into a blender.
  2. Blend on high speed until the mixture is completely smooth and no cottage cheese curds remain, about 30 seconds. This creates your creamy eggs base.
  3. Heat the butter or oil in a non-stick skillet over medium-low heat.
  4. Pour the blended egg mixture into the heated skillet.
  5. Let the eggs set slightly around the edges, about 1 minute.
  6. Gently push the cooked edges toward the center, tilting the pan so the uncooked egg flows underneath.
  7. Continue this process until the eggs are mostly set but still slightly moist.
  8. Remove from heat immediately and season with salt and pepper. Serve your high protein breakfast right away.

Notes

  • For the smoothest texture, use small curd cottage cheese.
  • If you do not have a blender, you can vigorously whisk the cottage cheese until it is as smooth as possible before adding the eggs.
  • Cooking low and slow prevents the eggs from becoming tough.

Nutrition

Find it online: https://dishicious.com/cottage-cheese-scrambled-eggs-creamy-protein/