Scrambled Eggs with Cottage Cheese
These scrambled eggs with cottage cheese are soft, creamy, and packed with protein. A quick and easy breakfast that can be enjoyed on its own or wrapped in low-carb tortillas.
Equipment
Ingredients
- 4 large eggs
- 1 cup cottage cheese full-fat or low-fat
- 2 tablespoons of parmesan cheese optional for flavor
- 1 tablespoon butter
- Pinch of salt to taste
- Black pepper to taste
- Fresh chives finely chopped
Optional
- chili flakes or fresh chili
- avocado for serving
- almond flour tortillas for serving
Instructions
- Whisk the eggs in a bowl
- Add cottage cheese, parmesan, salt, pepper and any other herbs you like, but save chives for garnish, they are nicer when fresh
- Melt butter in a nonstick skillet over medium to medium-low heat.
- Pour the egg mixture into the pan and let it sit for a few seconds before gently stirring.
- Slowly push the eggs around the pan with a spatula, allowing soft curds to form.
- Continue cooking until the eggs are just set but still slightly soft and glossy.
- If excess liquid appears, briefly drain the eggs using a strainer before serving.
- Serve immediately on their own, on toast or low-carb tortillas.
Notes
If you choose to serve them on the low-carb tortillas from my recipe, it will only add extra 6 grams of carbs.
Nutrition
Calories: 270kcalCarbohydrates: 2gProtein: 25gFat: 17g
Tried this recipe?Let me know how it was in the comments below.