Ingredients:

  • 4 large eggs (200g)
  • 1/2 cup cottage cheese (120g, preferably full-fat)
  • 1 tablespoon unsalted butter (14g)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Chopped fresh chives or parsley (for serving)
  • Extra cheese (such as grated cheddar or feta, to taste)

Instructions:

  1. In a mixing bowl, crack the eggs and whisk them together until the yolks and whites are well combined.
  2. Gently fold in the cottage cheese to the egg mixture until evenly incorporated.
  3. Place a non-stick skillet over medium-low heat and add the butter. Allow it to melt and become bubbly but not browned.
  4. Pour the egg and cottage cheese mixture into the skillet. Let it sit undisturbed for about 30 seconds.
  5. Using a spatula, gently stir and fold the eggs, scraping the bottom of the skillet. Continue to stir occasionally for about 3-4 minutes until the eggs are just set but still slightly runny.
  6. Remove from heat and season with salt and pepper to taste.
  7. Transfer the scrambled eggs to plates, garnish with herbs and extra cheese if desired, and serve warm.