Creamy High-Protein Cottage Cheese Scrambled Eggs with Chives
A quick and easy high-protein breakfast scramble combining eggs, cottage cheese, and fresh chives for a creamy, fluffy, and nutritious start to your day.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- ½ cup (120g) small-curd, low-fat cottage cheese
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon unsalted butter
- Salt to taste
- Freshly ground black pepper to taste (optional)
Instructions
- Crack 4 large eggs into a mixing bowl and whisk briskly until smooth and pale yellow, about 1 minute.
- Stir in ½ cup (120g) small-curd cottage cheese gently to combine without overmixing.
- Add a pinch of salt and freshly ground black pepper to taste, then stir once more.
- Heat 1 tablespoon unsalted butter over medium-low heat in a non-stick skillet until melted but not browned.
- Pour the egg and cottage cheese mixture into the skillet and let sit undisturbed for about 20 seconds until edges begin to set.
- Using a silicone spatula, gently fold the eggs from the edges toward the center every 15-20 seconds, cooking for about 3-4 minutes total.
- When eggs are about 80% cooked but still slightly runny, sprinkle 2 tablespoons finely chopped fresh chives evenly over the top and fold gently to combine.
- Continue folding until eggs are creamy and just set but not dry, then immediately remove from heat.
- Serve promptly while soft and moist.
Notes
Cook eggs low and slow to avoid rubbery texture. Fold gently to keep eggs fluffy. Add chives near the end to keep their fresh flavor. Use fresh eggs for best taste and texture. Leftovers can be refrigerated up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 serving (half of r
- Calories: 280
- Fat: 15
- Carbohydrates: 4
- Protein: 28
Keywords: scrambled eggs, cottage cheese, high protein breakfast, healthy breakfast, easy breakfast, chives, creamy eggs