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–+ servings
Cottage cheese scrambled eggs served on a plate with raspberries, blueberries and toasted bagel.
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5 from 3 votes

Cottage Cheese Scrambled Eggs

Cottage Cheese Scrambled Eggs are creamy, fluffy, and deliver 21 grams of protein in under 10 minutes. Perfect breakfast for busy mornings!
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Breakfast
Cuisine: North American
Diet: Gluten Free
Servings: 1 serving
Calories: 254kcal
Author: Olena Osipov

Ingredients

US Customary - Metric

Instructions

  • Preheat small non-stick skillet on medium heat and add oil.
  • In a small bowl, add eggs, cottage cheese and pepper. Whisk with a fork.
  • Pour egg mixture into a pan. Allow edges to set a bit, then using a silicone spatula push eggs towards the center. Continue to fold and break the eggs for a few more minutes or until desired doneness. Don't overcook.
  • Remove from heat and serve with a sprinkle of salt.

Notes

Store: Refrigerate in an airtight container for up to 3 days. Reheat in the microwave for 1 – 1.5 minutes. Don't freeze.

Nutrition

Calories: 254kcal | Carbohydrates: 3g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 384mg | Sodium: 366mg | Fiber: 0.1g | Sugar: 2g