Go Back

Egg With Cottage Cheese - A Creamy, Protein-Packed Breakfast

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

Ingredients
  

  • 3 large eggs
  • 1/3 cup cottage cheese (small or large curd, any fat level)
  • 1 tablespoon butter or olive oil
  • Salt and black pepper, to taste
  • Optional add-ins: chopped chives or green onions, fresh dill, red pepper flakes, spinach, cherry tomatoes, or smoked paprika
  • Optional serving: toasted sourdough, avocado slices, or hot sauce

Method
 

  1. Prep the pan: Set a nonstick skillet over medium-low heat. Add butter or oil and let it coat the surface.
  2. Whisk the eggs: Crack the eggs into a bowl. Add a pinch of salt and pepper. Whisk until the yolks and whites are fully blended and slightly frothy.
  3. Add cottage cheese: Stir in the cottage cheese. For a smoother texture, mash it lightly with the back of a spoon. For more curd texture, leave it as is.
  4. Cook low and slow: Pour the mixture into the warm skillet. Let it sit for 10–15 seconds, then use a spatula to gently push the eggs from the edges toward the center, creating soft folds.
  5. Season and customize: When the eggs are halfway set, sprinkle in herbs, spinach, or spices. Keep stirring gently until the eggs are just set and glossy.
  6. Finish and serve: Turn off the heat while the eggs are still a touch soft—they’ll keep cooking in the pan. Taste and adjust seasoning. Serve right away with toast, avocado, or a dash of hot sauce.