If you are looking for the world’s most perfect healthy scrambled eggs look no further, I have the prefect method for you! This creamy Cottage Cheese Scrambled Eggs recipe is so simple to make. With just 2 ingredients and 5 minutes you can have a hot, fresh, fluffy eggs for breakfast for you and your family.
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Cottage Cheese in Scrambled Eggs
To me cottage cheese goes with eggs like peanut butter goes with jelly, they just work so well together! When you add cottage cheese to scrambled eggs you get a cheesy, creamy, and fluffy egg without adding too many extra fats. The moisture from the cottage cheese works perfectly with the eggs to result in a flavorful breakfast dish without the need of butter or heavy cream. If you haven’t tried this combination yet you are in the right place because I am going to tell you how to achieve these miraculous eggs!
The Best Method to Make Scrambled Eggs
The best scrambled eggs are a result from adding the perfect amount of moisture to the eggs and to never let the eggs stop moving.
So for the moisture in this recipe we use cottage cheese. I use no-fat cottage cheese most often but you can use whatever fat content suits you. The higher the fat percentage in the cottage cheese the more creamy and watery the eggs will be, if you are using a fuller fat cottage cheese it will turn out great but the eggs might need to be cooked a few more seconds than if you were using a lower fat content.
Next thing you need is a good skillet. If you have a high quality non-stick skillet you are in luck because you can get away with not greasing the skillet if you don’t want to, but this does mean there is a chance some egg will still stick slightly. Otherwise I recommend very lightly greasing it, I will add just a little oil with a paper towel, just enough to get a light coat. Or if you make bacon or in my case turkey bacon before the eggs and wipe it clean I find that the skillet is perfectly seasoned for the eggs.
Now that you have the perfect skillet you will want to get it hot before you add the eggs. So heat your large skillet over medium heat.
While your skillet is heating crack 4 eggs into a bowl and add your cottage cheese. Note that as written this recipe serves 2 but this recipe can easily be scaled down to serve 1 or scaled up to serve as many people as you need. Just follow 1 tablespoon of cottage cheese for every 2 eggs.
Now we are ready to scramble. The most important part about making the perfect scrambled eggs is to always keep the eggs moving. For moving the eggs I found that a nice thick silicone spatula works best, but ultimately any kind of spatula will do.
So pour your eggs and cottage cheese into the hot skillet. Using your spatula start moving the eggs quickly and evenly around the pan right away. Continue to move the eggs the whole time they are cooking, scraping them around the pan and off the sides of the skillet, paying attention to the spots that are cooking quickly.
Keep moving and scraping the eggs around the pan until they start to thicken. As they start to thicken start to move the eggs together into one lump of eggs continuing to move them until they are thickened to your liking, this usually will take 3-4 minutes from start to finish.
If at any point the eggs seem to be cooking too fast, carefully remove the skillet from the heat (I usually move it to a cold burner) continue to stir the eggs until you have moved all of the egg around and the cooking begins to slows down. Return to the heat and continue cooking the eggs. You can continue to remove and transfer back to the heat as necessary, just remember you don’t want any egg cooking in one spot for too long.
Once your eggs are firm and to your liking transfer to a plate. Garnish with salt, pepper, and fresh herbs if you like.
These Scrambled Eggs are perfect with all of your go-to breakfast items, perfect for on toast, with bacon, hash browns, you name it!
TIP & TRICKS
• add a dash of salt and pepper or other spices before cooking if desired, my personal preference is to season when its done but adding some before cooking is no problem
• there is no reason to break up and scrambled the yolks before adding to the pan, you should be moving the eggs around the skillet so much that they scramble quickly in the pan
Cottage Cheese Scrambled Eggs
creamy & healthy scrambled eggs made using cottage cheese
Ingredients
- 4 large eggs
- 2 tablespoons low-fat cottage cheese
Instructions
- Heat large skillet over medium heat. Very lightly grease the pan with oil or butter, if your skillet is a high quality non-stick pan greasing is optional but some egg may stick.
- Crack 4 eggs into a bowl and add cottage cheese.
- Pour eggs and cheese into the hot skillet. Using a heavy spatula (silicone works best) move the eggs quickly and evenly around the pan. Continue to move the eggs the whole time they are cooking, scraping them around the pan paying attention to the spots that are cooking quickly. Keep moving and scraping the eggs around the pan until they start to thicken. As they start to thicken start to move the eggs together into one lump of eggs continuing to move them until they are thickened to your liking, this usually will take 3-4 minutes from start to finish.
- Transfer cooked eggs to a plate and garnish with salt, pepper, and fresh herbs if preferred.
Notes
I use no-fat cottage cheese most often, the higher the fat percentage in the cottage cheese the more creamy and watery the eggs will be, if you are using a fuller fat cottage cheese it will turn out great but the eggs might need to be cooked a few more seconds.
If at any point the eggs seem to be cooking too fast, carefully remove the skillet from the heat (I usually move it to a cold burner) continue to stir the eggs until you have moved all the the egg and the cooking momentarily slows down, then return to the heat and continue cooking the eggs. You can continue to remove and transfer back to the heat as necessary.
This recipe can be scaled down to serve 1 or scaled up to serve as many people as you need.
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Nutrition Information:
Yield:
2Serving Size:
half the dishAmount Per Serving: Calories: 153Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 373mgSodium: 199mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 14g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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Peace & Love
Lauren, The Schmidty Wife
P.S. Looking for more breakfast recipes? Check out my Spinach Oatmeal Pancakes or my Breakfast Eggs with Cauliflower Rice.
Candice says
Have you tried using eggs whites with cottage cheese?
Lauren Schmidt says
Hey Candice, I have not tried making this with just egg whites but I think it would work just fine!
Will says
Made with 4 percent cottage cheese, removed from heat as it started to congeal and put on cold burner. Kept stirring and the eggs were perfect…not watery at all.
Lauren Schmidt says
Great feedback! Thanks for taking the time to leave a comment!
Natasha Y says
Awesome! This is definitely worth trying. I saw this recipe last night while eating a snack and knew I had to try it this morning. I was a tad nervous honestly, I was uncertain how exactly it would impact the taste and texture of the eggs. I love eggs, and I love cottage cheese but I never mixed them. It simply makes the eggs creamier and mutes the eggy flavor a tad. So, if you are uncertain as I was fear not! Someone could serve it to you without telling you and you probably wouldn’t notice. Cottage cheese keeps me full for several hours so it is a welcome addition to my eggs. I used 3 eggs and tbsp of cottage cheese or 35grams.
Thank you for the recipe!!
Lauren Schmidt says
This makes me so happy Natasha! I am glad you enjoy it, thanks for taking the time to leave a comment!
Mackenzie says
As the only person in my house who won’t eat cottage cheese AT ALL because of the texture, I had to give this a try. I was a bit apprehensive about it but I dove in and made and I LOVE IT! Can’t even tell the cottage cheese is there! Which makes it an amazing way to get more protein into my diet as a nursing momma! Thank you for sharing!
Lauren Schmidt says
I love this so much! Thank you for taking the time to share with me! 🙂
Judy Pierce says
This recipe was delicious. I mixed the eggs and cottage cheese together in the bowl and added them to the heated skillet. I moved them around constantly as you indicated and they turned out fluffy and yummy. Thanks so much for the recipe!
Dawn says
I made this for breakfast this morning and I have to say they are the best tasting eggs I’ve ever had! I made mine with egg whites and they were just fine! I had a lot of liquid left from my cottage cheese and I just soaked it up with a paper towel and added some shredded cheese. Thank you for this recipe! God bless! 💗