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scrambled cottage cheese eggs with chopped cherry tomatoes and sliced cucumber on the left of the scrambled eggs.
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5 from 2 votes

Cottage Cheese Scrambled Eggs

Wonderfully creamy Cottage Cheese Eggs are easy to make, nutritious, and filled with protein. Serve them with your favorite breakfast sides for a delicious morning meal that will keep you fueled for hours!
Prep Time5 minutes
Cook Time5 minutes
0 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Diet: Low Calorie, Vegetarian
Servings: 2 servings
Author: Rena

Equipment

  • non stick skillet
  • spatula

Ingredients

  • 5 large eggs
  • 1/2 cup cottage cheese
  • Kosher salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  • Place the eggs and cottage cheese into a bowl and sprinkle with salt and pepper. Whisk until well combined.
  • Heat the oil in a large non-stick pan over medium-low heat.
  • Pour the egg-cheese mixture into the pan and start cooking; scramble to your liking. Serve warm with fresh veggies, if desired.

Notes

Just like any scrambled eggs, cottage cheese scrambled eggs are best served hot off the pan, however, you can store leftovers and reheat them later. Here's how:
    • Storing leftovers: Place any extra eggs in an airtight container in the refrigerator for up to 3 days.
    • Reheating: To rewarm, heat the eggs in a covered skillet over medium-low heat until warmed through. Watch them closely to avoid overcooking them.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 3g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 474mg | Sodium: 1506mg | Potassium: 227mg | Sugar: 2g | Vitamin A: 749IU | Calcium: 114mg | Iron: 2mg