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Cottage Cheese Egg White Breakfast Scramble - Light, Protein-Packed, and Satisfying

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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup egg whites (from a carton or separated from whole eggs)
  • 1/2 cup small-curd cottage cheese (2% or low-fat works best)
  • 1/2 cup chopped veggies (such as bell pepper, spinach, cherry tomatoes, or mushrooms)
  • 2 green onions, thinly sliced (or 2 tablespoons diced red onion)
  • 1 small clove garlic, minced (optional)
  • 1 tablespoon olive oil or avocado oil (or 1/2 tablespoon butter)
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon smoked paprika or chili flakes (optional)
  • Fresh herbs for finishing (chives, parsley, or dill)
  • Optional toppings: hot sauce, salsa, a sprinkle of grated Parmesan, or half an avocado

Method
 

  1. Prep your ingredients: Chop your veggies and slice the green onions. Stir the cottage cheese to loosen it a bit. Keep everything nearby so the cooking moves quickly.
  2. Heat the pan: Place a nonstick skillet over medium heat. Add the oil and let it warm until it shimmers. If using butter, let it melt without browning.
  3. Sauté the veggies: Add bell peppers, onions, and mushrooms first. Cook 2–3 minutes until softened. Add garlic and spinach last, cooking just until fragrant and wilted.
  4. Season the base: Sprinkle a pinch of salt, black pepper, and smoked paprika over the veggies. This layers the flavor so the eggs don’t taste flat.
  5. Add egg whites: Pour in the egg whites. Let them sit undisturbed for 10–15 seconds so a soft curd forms along the edges.
  6. Gentle folds, not a stir-fry: Use a silicone spatula to gently pull the eggs from the edges toward the center, creating soft folds. Keep the heat at medium or medium-low to avoid rubbery eggs.
  7. Stir in cottage cheese: When the eggs are about 70% set, add the cottage cheese. Fold it in gently. The curds will melt into the eggs, turning everything creamy.
  8. Finish and taste: Cook just until the eggs are set but still glossy. Pull off the heat. Taste and adjust salt and pepper. Scatter fresh herbs on top.
  9. Serve and top: Add hot sauce, salsa, a sprinkle of Parmesan, or sliced avocado if you like. Serve right away.