Cottage Cheese Scrambled Eggs Skillet

Cottage Cheese Scrambled Eggs

• 2 eggs
• 2 tablespoons of Daisy cottage cheese
• Pepper if you want it
• Tiny bit of butter or cooking spray for the pan

Crack the eggs into a bowl and beat them well with a fork. Add the 2 tablespoons cottage cheese and mash/stir it into the eggs. You don’t have to get every little curd out.

Heat a nonstick skillet over medium-low heat. Add just enough butter to lightly coat the pan. Pour in the egg mixture.

Here’s the important part: don’t cook them too hot. Let them sit about 15–20 seconds, then gently push the cooked egg from the outside toward the middle with a spatula. Keep slowly folding and pushing as the eggs cook.

Take them off the heat when they’re just set but still look a little moist. They’ll continue cooking from the residual heat.

The cottage cheese should mostly melt into everything and make the eggs creamier and softer, with a little extra protein. Two tablespoons of your cottage cheese would add roughly another 3 grams of protein and very few carbs.