Description
A high-protein, low-calorie breakfast hack that blends cottage cheese into eggs for an incredibly fluffy, cloud-like texture without tasting like cheese.
Ingredients
Scale
- 4 large eggs
- 1/2 cup cottage cheese (smooth, blended)
- 2 tablespoons fresh chives, chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Pour cottage cheese into a blender or food processor and blend on high for 30-45 seconds until completely smooth and liquidy. Set aside.
- In a medium bowl, crack the eggs and add the smooth cottage cheese mixture. Whisk vigorously until uniform and slightly frothy. Add salt and pepper.
- Place an 8-inch non-stick skillet over medium-low heat. Add butter and melt until foaming, ensuring it coats the pan evenly without browning.
- Pour the egg mixture into the pan. Let sit for 10 seconds until edges set, then gently push eggs from edges to center with a silicone spatula, tilting pan to let uncooked egg flow to edges. Repeat every 15-20 seconds until large, soft curds form and eggs are slightly wet.
- Turn off heat while eggs are still slightly undercooked. Sprinkle fresh chives over the top and give one gentle fold. Transfer to a plate immediately and serve warm.
Notes
Blend cottage cheese thoroughly to avoid chunks. Do not overcook; eggs continue to cook from residual heat. Add salt at the end to prevent watery eggs. Use medium-low heat for maximum fluffiness. Do not freeze cooked eggs as texture becomes rubbery.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 245
- Sugar: 1
- Sodium: 320
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 2
- Protein: 22
Keywords: cottage cheese eggs, fluffy scrambled eggs, high protein breakfast, healthy breakfast, quick breakfast, low calorie eggs, breakfast hack