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Egg Whites and Cottage Cheese - A Light, Protein-Packed Breakfast

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup liquid egg whites (or from 6–8 large eggs)
  • 1/2 cup cottage cheese (2% or low-fat works well; use full-fat for extra creaminess)
  • 1 teaspoon olive oil or butter (for the pan)
  • Salt and black pepper to taste
  • Optional flavor boosters: 1 tablespoon chopped chives or green onions
  • 1–2 tablespoons diced tomatoes or roasted red peppers
  • Pinch of garlic powder or smoked paprika
  • Hot sauce or red pepper flakes
  • Spinach or arugula, handful

Method
 

  1. Warm a nonstick skillet over medium-low heat. Add olive oil or butter and swirl to coat.
  2. Pour in the egg whites. Let them sit for 15–20 seconds until the edges start to set.
  3. Use a spatula to gently push the eggs from the edges toward the center, forming soft curds. Keep the heat low to prevent rubbery texture.
  4. When the eggs are about 80% set—still a little glossy—fold in the cottage cheese. Stir gently so it warms and melts slightly into the eggs.
  5. Season with salt, pepper, and any spices you like. If using greens, add them now and cook for 30–60 seconds until just wilted.
  6. Remove from the heat while the eggs are still soft and creamy. Top with chives, tomatoes, or a dash of hot sauce.
  7. Serve immediately with whole-grain toast or fresh fruit if you want a more complete plate.