Description
This Cottage Cheese and Eggs Scramble is a quick and easy high-protein breakfast that’s creamy, fluffy, and nutrient-rich. Perfect for keto, low-carb, and muscle-building diets, this dish is ready in just 10 minutes!
Ingredients
Scale
- 3 large eggs
- ¼ cup cottage cheese (full-fat or low-fat)
- 1 teaspoon butter or olive oil
- Salt and black pepper (to taste)
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon paprika (optional)
- ¼ cup spinach, chopped (optional for extra nutrients)
- 2 tablespoons shredded cheddar cheese (optional for extra creaminess)
Instructions
- Whisk the eggs – In a mixing bowl, whisk the eggs until fully combined. Stir in the cottage cheese, salt, black pepper, and any optional seasonings.
- Preheat the pan – Heat a non-stick skillet over medium-low heat and add the butter or olive oil.
- Cook the eggs – Pour the egg mixture into the pan. Let it sit for a few seconds before gently stirring with a spatula.
- Scramble gently – Stir occasionally, allowing the eggs to cook slowly and develop a soft, creamy texture.
- Add extras (if using) – If adding spinach or shredded cheese, mix them in when the eggs are halfway cooked.
- Remove from heat – Once the eggs are fully cooked but still slightly soft, remove them from the heat.
Notes
- For fluffier eggs, cook on low heat and stir gently to prevent overcooking.
- Make it dairy-free by replacing cottage cheese with unsweetened almond yogurt or omitting it entirely.
- Add more protein by mixing in diced turkey, ham, or smoked salmon.
- Customize with veggies like mushrooms, tomatoes, or bell peppers for extra nutrients.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 serving (½ of total recipe)
- Calories: 190kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 220mg