Cottage Cheese Eggs
These easy Cottage Cheese Eggs are soft, protein-packed, and made with just 4 ingredients. A quick 15-minute breakfast that’s perfect for busy mornings!
Servings: 2 servings
Calories: 172kcal
Equipment
- Frying Pan
Ingredients
- 3 large eggs $0.30
- ⅛ tsp salt $0.01
- 2 Tbsp cottage cheese $0.15*
- 1 Tbsp butter $0.12
Instructions
- Gather your ingredients.
- Whisk the eggs well, and then whisk them some more! With a fork or a whisk, beat the eggs and salt together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites visible.
- Add the cottage cheese.
- Gently whisk the cottage cheese into the eggs, being careful to leave some of their natural texture intact. I think it adds to a pleasant mouthfeel to leave some of the curds!
- Add butter to a skillet over medium-low heat. Once melted and a little foamy, add the cottage cheese egg mixture.
- Be patient, let the eggs come up to temperature and begin to stir them in the pan once you see the color of your eggs turn from yellow to a more creamy bright yellow. Gently stir to move around the uncooked liquidy part of the egg to expose it to the pan. Don’t constantly stir, or you’ll end up with a sloppy mess. This doesn’t take long though, so don’t walk away!
- Once the eggs are cooked, set but not tough or browning, remove them from the heat and enjoy!**
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Notes
*You can use full-fat or low-fat cottage cheese, and either small or large curds will work. I always use 4% cottage cheese. If yours has a lot of liquid sitting on top, give it a quick stir or spoon off the excess before measuring.
**The eggs will continue cooking after you remove the pan from the heat. For softer, looser curds, take them off while they’re set but still slightly glossy.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 1g | Protein: 11g | Fat: 13g | Sodium: 344mg