Cottage Cheese Scrambled Eggs (High-Protein)
Add some cottage cheese to your scrambled eggs for an easy high-protein breakfast. The results are fluffy eggs with over 17 grams of protein per serving!
Ingredients
- 4 large eggs
- ½ cup 2% cottage cheese I like Good Culture
- ⅛ teaspoon kosher salt
- Fresh ground black pepper to taste
- Olive oil spray
Instructions
- In a medium bowl, whisk the eggs, cottage cheese, kosher salt, and black pepper to taste with a fork. Heat a medium nonstick skillet over medium-low heat and spray with oil. When warm, pour the eggs in. Using a rubber spatula, slowly scrape sections of eggs to the center of the pan as the bottom starts to set, creating soft folds, for about 1 1/2 to 2 minutes total, until just set. Remove from the heat and serve.
Notes
Use a nonstick pan sprayed with oil so the eggs don't stick. Any brand of cottage cheese works; a low-fat or 2% variety blends in well (fat-free also works for fewer Weight Watchers points). Cook over medium-low heat and fold gently with a rubber spatula — don't overcook, or the eggs turn dry. This is great for people who don't love the taste of cottage cheese, since you can't taste it. Seasoning variations: garlic and onion powder with dried basil and oregano for Italian, or chili powder and cumin for Mexican. Add veggies like spinach, mushrooms, or bell peppers, or stir in a little feta, green onion, or green chiles. Serve with whole grain toast and berries, wrapped in a tortilla for tacos or burritos, in small potato buns as sliders (add sausage or bacon for extra protein), or as a breakfast bowl. Double or halve the recipe as needed.