I was surprised these eggs were so light, fluffy and good! I hadn’t thought of adding cottage cheese to scrambled eggs until I was trying to boost my morning protein. You can use a blender to mix the ingredients, but honestly, no one can tell there is cottage cheese in the eggs without the blender, so I don’t bother. The cheese melts a bit, and it just looks like the white of the egg didn’t get mixed perfectly. Talk about easy: throw 2 eggs and 1/4 cup cottage cheese and mix well with a fork or whisk. Add grated extra sharp cheddar cheese and salt and pepper to taste. Cook them up, and you have light, fluffy, moist eggs that are super high in protein (23g/serving). There is more moisture than in typical scrambled eggs, so they need to cook a few minutes longer than normal. It’s hard to end up with overcooked, rubbery eggs with these babies. I do prefer the Daisy brand cottage cheese over other brands because it has less sodium and no gluten or fillers. No one payed me to say that either. Also, don’t worry about the cholesterol in the eggs; eggs have been cleared of previous charges in regards to heart disease. More coming on that subject tomorrow.
Protein-Packed Scrambled Eggs
- 2 eggs
- 1/4 cup cottage cheese
- 2 Tbsp extra sharp or sharp cheddar cheese, grated
- Salt and pepper to taste
- Prepare a small frying pan with non-stick spray, and heat on medium.
- Whisk eggs and cottage cheese together until well mixed.
- Pour into a hot pan and sprinkle with cheese, salt and pepper.
- Using a wooden spoon, stir while cooking until done.
- Makes 1 serving.