About this recipe
Cottage cheese stirred into scrambled eggs makes them creamier and bumps the protein without another pan.
Four plates come together in about 15 minutes. Toast while the eggs set so nothing sits and cools.
Keep the heat gentle. High heat makes cottage cheese weep and the eggs tough.
PREP
Step 1
Beat whole eggs, egg whites, salt, and pepper until combined. Stir in cottage cheese so the curds are evenly distributed but still visible.
Step 2
Toast the bread until golden and crisp at the edges.
SCRAMBLE
Step 3
Heat olive oil in a large nonstick skillet over medium-low until it shimmers.
Step 4
Pour in the egg mixture. Cook over medium-low, stirring slowly, until softly set and creamy, 4 to 5 minutes. Stop while still slightly glossy.
SERVE
Step 5
Spoon eggs over toast. Finish with black pepper and chives if using. Serve immediately.
Tips
Small-curd cottage cheese blends into the scramble more evenly than large-curd.
If the eggs look watery, keep stirring over medium-low for another minute. Do not crank the heat.
Swaps
Liquid egg whites2 additional whole eggs
Richer and slightly higher fat; protein stays in a similar range.
Cottage cheeseNonfat Greek yogurt
Stir in off the heat at the end so it does not curdle.
Equipment
Large nonstick skillet · Spatula · Mixing bowl · Toaster
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