High Protein Scrambled Eggs

Breakfast

Kelton Maloy · ★★★★★

Jump to Recipe ↓

PREP 10 min · COOK 5 min · SERVES 2

2 SERV

EASY

10 min

5 min

Ingredients

4 large eggs

1/2 cup cottage cheese

1/4 cup milk (or milk substitute for a creamier texture)

Salt and pepper to taste

2 tablespoons chopped fresh herbs (optional)

1 tablespoon olive oil or butter for cooking [reduce to about 3/4 of this amount; make up the difference with unsweetened applesauce or plain Greek yogurt]

Method

Crack the eggs into a blender.

Add the cottage cheese, milk, salt, pepper, and fresh herbs (if using) to the blender.

Blend the ingredients until the mixture is smooth and well combined. The cottage cheese should be fully incorporated into the eggs.

Heat a non-stick skillet or frying pan over medium heat and add olive oil or butter.

Once the pan is hot, pour the blended egg and cottage cheese mixture into the pan.

Let the mixture cook for a few minutes without stirring. As the edges start to set, gently lift them with a spatula to allow the uncooked mixture to flow underneath.

Continue cooking until the eggs are set to your desired consistency. Remember, the cottage cheese might give the eggs a slightly different texture than regular scrambled eggs.

Once cooked, transfer the eggs to a plate.

Garnish with additional herbs or a sprinkle of cheese if desired.

Enjoy your high-protein blended cottage cheese eggs!

LOWER-CALORIE COOKING METHOD

Skip the fry. Air-fry at 400F for 10-15 minutes, flipping halfway, or bake at 400F for 15-18 minutes, until cooked through and crisp.