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Egg With Cottage Cheese - A Quick, Creamy, High-Protein Breakfast

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

Ingredients
  

  • 3 large eggs
  • 1/3 cup cottage cheese (2% or 4% works best)
  • 1 tablespoon butter or olive oil
  • Salt and black pepper, to taste
  • Optional add-ins: chopped chives or green onion, a pinch of red pepper flakes, baby spinach, diced tomato, smoked paprika, or shredded cheddar
  • Optional toppings: hot sauce, fresh herbs, a squeeze of lemon, or everything bagel seasoning

Method
 

  1. Whisk the eggs: Crack eggs into a bowl. Add a pinch of salt and pepper. Whisk until the whites and yolks are fully combined and slightly frothy.
  2. Fold in cottage cheese: Stir in the cottage cheese gently. You want it well distributed but with some small curds left intact for creaminess.
  3. Preheat the pan: Heat a nonstick skillet over medium-low. Add butter or oil and let it melt and coat the pan.
  4. Cook low and slow: Pour in the egg mixture. Let it sit 10–15 seconds, then use a silicone spatula to slowly push the eggs from the edges toward the center, forming soft curds.
  5. Add extras if using: If adding quick-cook items like chives or spinach, sprinkle them in now. For cheese, add near the end to melt gently.
  6. Take off heat early: When the eggs look mostly set but still glossy and slightly soft, remove from heat. The residual heat will finish cooking.
  7. Season and serve: Taste and adjust salt and pepper. Top with herbs or hot sauce. Serve with toast, tomatoes, or avocado.