Cottage Cheese Egg Scramble (Print Version)

Fluffy eggs blended with cottage cheese and sautéed vegetables for a hearty breakfast.

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs
02 - 1/2 cup cottage cheese, low-fat or full-fat
03 - 1 tablespoon milk, optional for fluffier eggs
04 - 1 tablespoon butter or olive oil

→ Vegetables

05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup baby spinach, roughly chopped
07 - 1/4 cup red onion, finely diced
08 - 1/4 cup cherry tomatoes, halved

→ Seasonings

09 - 1/4 teaspoon salt, or to taste
10 - 1/8 teaspoon freshly ground black pepper
11 - 1/8 teaspoon dried oregano or Italian seasoning, optional

# How-To Steps:

01 - In a medium bowl, whisk together eggs, cottage cheese, milk if using, salt, and pepper until well combined.
02 - Heat butter or olive oil in a nonstick skillet over medium heat.
03 - Add diced onion and bell pepper to the skillet. Sauté for 2 to 3 minutes until slightly softened.
04 - Add halved cherry tomatoes and cook for 1 minute.
05 - Add baby spinach and cook until just wilted, approximately 30 seconds.
06 - Pour the egg and cottage cheese mixture into the pan. Allow to sit undisturbed for 30 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
07 - Continue cooking, stirring occasionally, until eggs are softly set but still creamy, approximately 2 to 3 minutes.
08 - Remove from heat immediately to prevent overcooking. Sprinkle with dried oregano or Italian seasoning if using. Serve hot.

# Expert Tips:

01 -
  • The cottage cheese adds protein and creaminess without needing cream or cheese, so you feel full for hours.
  • It comes together in about 20 minutes, making it perfect for weekday mornings when you want something substantial.
  • The scramble is forgiving and flexible, so you can throw in whatever vegetables you have on hand.
02 -
  • Pull the pan off heat just slightly before the eggs look fully set—they'll firm up perfectly as they rest, and you'll keep that creamy texture intact.
  • Whisking the cottage cheese into the raw eggs thoroughly prevents lumpy sections and ensures even cooking throughout the scramble.
03 -
  • Prep your vegetables the night before and store them in containers so you can literally dump them into the pan and have breakfast ready in under 15 minutes.
  • If you tend to overcook scrambled eggs out of nervousness, remember that the eggs will keep cooking in the residual heat for 30 seconds after you remove the pan, so stop cooking them when they still look slightly underdone.
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