Introduction

This high protein scrambled eggs recipe combines the creamy texture of cottage cheese with fluffy eggs for a satisfying and nutritious breakfast. It’s quick to make and perfect for a busy morning or a protein boost any time of day.

The image shows a white plate on a white marbled surface with three main parts: two triangular pieces of toasted bread with a golden brown, slightly rough texture placed at the top, a generous pile of creamy scrambled eggs with a light yellow color topped with small green chive pieces and black pepper in the center, and a small side of fresh fruit on the right including bright red strawberries with green leaves and shiny dark blue blueberries. A vintage silver fork is placed on the lower left side of the plate with some scrambled eggs on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
1/2 cup 2% cottage cheese (such as Good Culture)
1/8 teaspoon kosher salt
Fresh ground black pepper, to taste
Olive oil spray

Instructions

Step 1: In a medium bowl, whisk together the eggs, cottage cheese, kosher salt, and freshly ground black pepper until well combined.
Step 2: Heat a medium nonstick skillet over medium-low heat and spray lightly with olive oil.
Step 3: When the pan is warm, pour in the egg mixture.
Step 4: Using a rubber spatula, gently scrape sections of eggs toward the center of the pan as the edges start to set, forming soft folds. Continue cooking and folding for about 1 1/2 to 2 minutes until eggs are just set but still moist.
Step 5: Remove from heat and serve immediately for the best texture and flavor.

Tips & Variations

Use low-fat or full-fat cottage cheese depending on preference for creaminess and calorie content.
Add a handful of chopped herbs like chives or parsley for a fresh flavor.
For extra protein, fold in diced cooked chicken or smoked salmon before cooking.

Storage

Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop over low heat to avoid overcooking and drying out.

How to Serve

The image shows a white plate on a white marbled surface with four main parts. On the bottom right, there is a fluffy, yellow scrambled egg layer with small visible curds. To the left of the eggs, there are two toasted bread slices, golden brown and slightly crisp. Above the eggs, on the top right part of the plate, there are three thick slices of avocado, pale green with smooth texture. On the top left side of the plate, there is a mix of cooked vegetables including zucchini pieces, red bell pepper chunks, and small tomato pieces, all sautéed with a slight shine. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cheese instead of cottage cheese?

Yes, you can substitute with shredded cheese like cheddar or mozzarella, but cottage cheese adds moisture and extra protein without heavy fat.

Why do I cook scrambled eggs on low heat?

Cooking on low heat ensures gentle cooking that keeps the eggs tender and creamy, preventing them from becoming dry or rubbery.

High Protein Scrambled Eggs with Cottage Cheese Recipe

Print Recipe

★★★★★

4.5 from 124 reviews

This high protein scrambled eggs recipe combines the fluffy texture of eggs with creamy cottage cheese for a nutritious and satisfying breakfast option. Lightly seasoned with kosher salt and black pepper, these scrambled eggs are cooked gently in a nonstick skillet for soft folds and a deliciously creamy finish.

Author: Lila
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Egg Mixture

4 large eggs
1/2 cup 2% cottage cheese (such as Good Culture)
1/8 teaspoon kosher salt
Fresh ground black pepper, to taste

Cooking

Olive oil spray

Instructions

Combine Ingredients: In a medium bowl, whisk together the 4 large eggs, 1/2 cup of 2% cottage cheese, 1/8 teaspoon kosher salt, and fresh ground black pepper to taste until thoroughly blended.
Heat Skillet: Place a medium nonstick skillet over medium-low heat and spray with olive oil. Allow the skillet to warm before adding the eggs.
Cook Eggs: Pour the egg and cottage cheese mixture into the warmed skillet. Using a rubber spatula, slowly scrape sections of the eggs toward the center as the bottom begins to set, creating soft folds. Continue this gentle folding process for about 1 1/2 to 2 minutes until the eggs are just set but still soft and creamy.
Serve: Remove the skillet from the heat immediately to prevent overcooking and serve the scrambled eggs warm.

Notes

Use medium-low heat to avoid browning the eggs — the goal is creamy, soft scrambled eggs.
Freshly ground black pepper adds the best flavor, but adjust seasoning according to your preference.
2% cottage cheese can be substituted with other fat levels, but 2% balances creaminess and nutrition well.
Olive oil spray helps prevent sticking without adding too much fat.
This recipe yields a creamy texture by gently folding rather than stirring vigorously.

Keywords: high protein scrambled eggs, cottage cheese eggs, healthy breakfast, creamy scrambled eggs, low fat eggs recipe