Ingredients
Scale
- 4 large eggs
- 1/2 cup low-fat or full-fat cottage cheese
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh chives, chopped (optional garnish)
Instructions
- Crack the four eggs into a medium-sized mixing bowl. Use a whisk or a fork to beat them vigorously until the yolks and whites are fully combined and the mixture looks slightly frothy. Season with salt and pepper.
- Add the cottage cheese directly into the whisked eggs. Gently fold it in so the curds are evenly distributed. For a smoother texture, you can pulse the mixture in a blender for five seconds, but leaving the curds whole provides a wonderful creamy texture.
- Place a non-stick skillet over medium-low heat. Add the butter and let it melt until it begins to foam slightly. Swirl the butter around to ensure the entire bottom of the pan is coated.
- Pour the egg and cottage cheese mixture into the hot skillet. Let it sit undisturbed for about 30 seconds until the edges start to set. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
- Continue cooking and folding gently for another 2 to 3 minutes. Remove the pan from the heat while the eggs still look slightly wet, as they will continue to cook from the residual heat. Garnish with fresh chives if desired and serve immediately.
- Cook Time: 10 minutes