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High Protein Low Calorie Cottage Cheese Scramble - Fast, Filling, and Delicious

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 3 large eggs (or 2 eggs + 1 egg white to lighten it)
  • 1/2 cup low-fat cottage cheese (2% works best for creaminess and protein)
  • 1/2 tablespoon olive oil or butter
  • 1 small green onion, thinly sliced (optional)
  • 1/4 cup chopped baby spinach or bell pepper (optional)
  • Salt and black pepper, to taste
  • 1/8 teaspoon garlic powder or onion powder (optional)
  • Red pepper flakes or hot sauce, to taste (optional)
  • Fresh herbs like chives or parsley, for garnish (optional)

Method
 

  1. Prep your add-ins. If using veggies like spinach or bell pepper, chop them small. Slice the green onion. This helps them cook quickly and blend into the eggs.
  2. Whisk the eggs. In a bowl, whisk the eggs with a pinch of salt and pepper until no streaks remain. For extra fluff, whisk for 30–45 seconds to incorporate a little air.
  3. Fold in the cottage cheese. Stir the cottage cheese into the eggs. Don’t overmix; a few small curds are fine. Add garlic or onion powder if using.
  4. Heat the pan. Place a nonstick skillet over medium heat and add olive oil or butter. Once it shimmers or melts, add any raw veggies and sauté for 1–2 minutes until slightly softened.
  5. Pour and pause. Pour in the egg mixture. Let it sit undisturbed for 10–15 seconds so the bottom begins to set.
  6. Scramble gently. Using a silicone spatula, push the edges toward the center, forming soft curds. Continue to fold and push every few seconds. Keep the heat at medium or slightly below to prevent dryness.
  7. Finish just shy of done. When the eggs look mostly set but still glossy and a bit soft, remove the pan from heat. Residual heat will finish the cooking without overcooking.
  8. Season and serve. Taste and add more salt, pepper, or red pepper flakes. Top with sliced green onion, fresh herbs, or a dash of hot sauce. Serve immediately.