Cottage Cheese and Eggs Recipe
This cottage cheese and eggs recipe is a delicious and high-protein breakfast that combines creamy cottage cheese with fluffy scrambled eggs. It's ready in under 10 minutes, providing 17.5 grams of protein per serving. Perfect for a quick, nutritious meal, it supports muscle recovery and keeps you energized throughout the morning.
Ingredients
- 2 large eggs
- 1/4 cup full-fat cottage cheese
- 1 teaspoon butter
- Salt to taste
- Black pepper to taste
- Optional: dash of garlic powder and paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried chives
- 2 tablespoons chopped green onions optional garnish
Instructions
- Crack eggs into a mixing bowl.
- Add cottage cheese, salt, and pepper.
- Whisk ingredients until well combined and slightly fluffy.
- Heat butter in a non-stick skillet over medium heat.
- Pour egg mixture into the skillet.
- Gently stir and fold eggs for 3-4 minutes.
- Remove from heat when eggs reach desired consistency.
Notes
- The recipe is keto-friendly, high in protein, and low in carbs.
- Use full-fat cottage cheese for the creamiest texture and maximum flavor.
- The recipe can be adapted by adding veggies, herbs, and spices like garlic powder, paprika, and chives for additional flavor and nutrition.
- Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat gently for the best texture.
- This recipe is great for meal prep and can be frozen for up to 4 months.