Cottage Cheese Fluffy Eggs

# What You Need:

→ Eggs & Dairy

01 - 4 large eggs

02 - 1/3 cup full-fat cottage cheese

03 - 1 tablespoon milk or cream

→ Seasonings

04 - 1/4 teaspoon salt

05 - 1/8 teaspoon freshly ground black pepper

→ For Cooking

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley

# How to Make It:

01 - In a medium bowl, whisk together the eggs, cottage cheese, milk, salt, and black pepper until smooth and slightly frothy.

02 - Melt the butter in a nonstick skillet over medium-low heat until gently bubbling.

03 - Pour the egg mixture into the skillet and let it sit undisturbed for about 20 seconds.

04 - Gently stir with a spatula, sweeping from edges toward the center, and continue cooking, stirring occasionally, until eggs are set but creamy, about 2 to 3 minutes.

05 - Remove from heat immediately, transfer to plates, and garnish with chopped chives or parsley if desired. Serve warm.

# Expert Tips:

01 -

They stay tender and custard-like instead of rubbery, thanks to the cottage cheese adding moisture and protein.
Packed with nearly 18 grams of protein per serving, so they actually keep you full through the morning.
Takes 10 minutes from start to finish, making weekday breakfasts feel less rushed.

02 -

The temperature matters more than anything—medium-low heat prevents the eggs from cooking too fast and becoming dense, and it gives the cottage cheese time to soften and distribute evenly.
Overworking the eggs or cooking them on high heat will make them rubbery and cause the cottage cheese curds to become grainy instead of silky.

03 -

Use a timer for the 20-second initial rest—it sounds short but it makes a visible difference in how silky the final result becomes.
If cottage cheese lumps bother you texture-wise, give it a quick buzz in a blender with the milk before mixing with the eggs for a completely smooth mixture.