High-Protein Scrambled Eggs with Cottage Cheese (Print Version)
Protein-packed scrambled eggs get a creamy, savory boost from cottage cheese. A quick, satisfying meal for breakfast, lunch, or a light dinner.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 6 Minutes minutes
Total Time: 11 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Protein Powerhouse
01 -
4 large eggs
02 -
1/2 cup 2% low-fat cottage cheese
→ Aromatic & Veggie Boost
03 -
1/2 tbsp unsalted butter
04 -
1/4 cup yellow onion, finely diced
05 -
1/4 cup red bell pepper, finely diced
06 -
1 cup fresh spinach, roughly chopped
→ Creamy & Seasoned Finish
07 -
2 tbsp whole milk
08 -
1/4 tsp garlic powder
09 -
1/4 tsp black pepper
10 -
Salt to taste
→ Fresh Garnish & Kick
11 -
1 tbsp fresh chives, finely chopped, for garnish
12 -
1/2 tsp hot sauce, optional, for serving
# Instructions:
01 -
Finely dice 1/4 cup yellow onion and 1/4 cup red bell pepper. Roughly chop 1 cup fresh spinach. In a medium bowl, whisk together 4 large eggs, 2 tbsp whole milk, 1/4 tsp garlic powder, 1/4 tsp black pepper, and salt to taste. Set aside.
02 -
Melt 1/2 tbsp unsalted butter in a non-stick skillet over medium heat. Add the diced 1/4 cup yellow onion and 1/4 cup red bell pepper. Sauté for 2-3 minutes until softened, creating a flavorful base for your Protein-Packed Scrambled Eggs with Cottage Cheese.
03 -
Add the 1 cup fresh spinach to the skillet with the softened vegetables. Cook for 1-2 minutes, stirring occasionally, until the spinach has wilted down. This adds a healthy green boost to your dish.
04 -
Pour the whisked egg mixture into the skillet. Immediately add 1/2 cup 2% low-fat cottage cheese directly on top of the eggs. Do not stir yet; let the edges begin to set for about 30 seconds before proceeding.
05 -
Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue cooking and folding until the Protein-Packed Scrambled Eggs with Cottage Cheese are mostly set but still slightly moist.
06 -
Remove the skillet from heat. Divide the scrambled eggs between two plates. Garnish generously with 1 tbsp fresh chives, finely chopped. Serve immediately, optionally with 1/2 tsp hot sauce for an extra kick. Enjoy your delicious Protein-Packed Scrambled Eggs with Cottage Cheese!
# Notes:
01 -
For the creamiest scrambled eggs, remove them from the heat when they are *just* set but still look a little moist. They will continue to cook slightly from residual heat.
02 -
Feel free to customize your veggies! Swap red bell pepper for green bell pepper, or add diced mushrooms, zucchini, or cherry tomatoes for different flavors and textures.
03 -
These protein-packed eggs are fantastic served alongside a slice of whole-wheat toast, a side of sliced avocado, or even wrapped in a warm tortilla for a quick breakfast burrito.
04 -
While best enjoyed fresh, any leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a microwave or on the stovetop.
# Tools You'll Need:
01 -
Non-stick frying pan
02 -
Whisk
03 -
Spatula
04 -
Cutting board
05 -
Knife
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 245 kcal
Total Fat: 15 g
Total Carbohydrate: 7 g
Protein: 20 g