Ingredients
Egg Mixture
- 4 large eggs
- ½ cup cottage cheese (4% milk fat)
- Salt, to taste
- Black pepper, to taste
Cooking Fat
- ½ tbsp butter or olive oil, for pan
Instructions
- Prepare the egg mixture: In a mixing bowl, crack the 4 eggs and beat them lightly. Add the ½ cup of cottage cheese, then season with salt and pepper to your preference. Stir until well combined but still slightly lumpy from the cottage cheese.
- Heat the pan: Place a non-stick skillet over medium-low heat and add ½ tablespoon of butter or olive oil. Allow the fat to melt and coat the pan evenly.
- Cook the eggs: Pour the egg and cottage cheese mixture into the heated pan. Let it sit undisturbed for a few seconds until the edges start to set.
- Scramble gently: Using a spatula, gently stir and fold the eggs from the edges towards the center, allowing the uncooked eggs to reach the pan surface. Continue this slow stirring until the eggs are mostly set but still moist and creamy, about 3 to 5 minutes.
- Finish and serve: Remove the pan from heat while the eggs are slightly softer than you want because they will continue to cook from residual heat. Serve immediately for the best texture and taste.
Notes
- Use medium-low heat to prevent overcooking and drying out the eggs.
- For extra flavor, add fresh herbs like chives or parsley.
- You can substitute the 4% milk fat cottage cheese with a lower-fat version, but the creaminess might be reduced.
- Serve with toast or fresh vegetables for a complete breakfast.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Fat
