Scrambled Eggs with Cottage Cheese, spring onions and a good helping of black pepper, a healthy, protein-packed breakfast or brunch that is incredibly light and delicious. It's ready in 5 minutes, making it a quick recipe when you are short of time, but you still want to enjoy a nutritious dish.
I have always been a firm believer in routine and meals eaten at their right time. Plus some good and nutritious snacks in between meals. The human body is this clever machinery that is working round the clock and it needs some good fuel to keep you going.
And breakfast is by far my favourite meal of the day. I am not a fan of continental or sugary breakfast, but rather a wholesome one loaded with everything the body needs to start the day right.
Scrambled eggs by themselves are as good as can be, but add some good cottage cheese to them, and you get a high-protein, low-carb breakfast that also tastes as delicious as it looks.
I like serving mine with a slice of wholemeal bread to make it more filling, and of course, a nice cup of tea - it really can't get any better than that!
- eggs - I used 2 large eggs for this recipe, and I personally think that's enough to serve 2 people
- cottage cheese - I went for full-fat cottage cheese, rather than low-fat one, and while this is entirely up to you, l prefer the full-fat dairy products in my cooking
- spring onions - for a splash of colour and added taste
- black pepper - it adds a bit of a kick to the eggs
- butter - it adds creaminess to the eggs, and also helps avoid the eggs sticking to the pan
Spring onions can be swapped for chives, fresh spinach or any other greens that you have around.
I also have a scrambled eggs recipe that uses parmesan cheese - Fluffy Parmesan Scrambled Eggs and that's another great option for breakfast.
Step-by-step photos and instructions
- crack the eggs in a large bowl, and use a work to beat them well
- add the cottage cheese, chopped spring onions and black pepper, and beat again ( see photos 3 & 4)
- heat up a frying pan over a low heat, melt the butter, and add the beaten eggs
- leave them to cook until the edges are slightly done, then use a spatula to scramble them quickly until done
Do not overcook the eggs, or they will become rubbery and watery. Because of the added cottage cheese, the scrambled eggs might look slightly undercooked, but they are actually done, they are just fluffy and creamy.
A too high heat could also lead to watery eggs, so best to cook them on a medium heat, and they scrambled eggs will turn great every single time.
Other breakfast recipes that use eggs
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Scrambled Eggs with Cottage Cheese
- 2 eggs
- 2 tablespoon cottage cheese
- 1 spring onion
- ¼ teaspoon black pepper
- 1 knob butter (1 tbsp)
- Crack the eggs in a bowl, and use a fork them beat them well.
- Add the cottage cheese, chopped spring onion and black pepper, and beat again.
- Heat up a frying pan over a medium heat, add the butter and allow it to melt.
- Pour the egg mixture in the pan and leave the eggs to cook for 1 minute or until the edges start to cook.
- Use a spatula to scramble the eggs continuously until they are creamy and fluffy.
- Remove from the pan and serve immediately.
- Do not overcook the eggs, or they will become rubbery and watery. Because of the added cottage cheese, the scrambled eggs might look slightly undercooked, but they are actually done, they are just fluffy and creamy.
- A too high heat could also lead to watery eggs, so best to cook them on a medium heat, and they scrambled eggs will turn great every single time.