Cottage Cheese Fluffy Eggs

# What You'll Need:

→ Eggs & Dairy

01 - 4 large eggs

02 - 1/3 cup full-fat cottage cheese

03 - 1 tablespoon milk or cream

→ Seasonings

04 - 1/4 teaspoon salt

05 - 1/8 teaspoon freshly ground black pepper

→ For Cooking

06 - 1 tablespoon unsalted butter

→ Optional Add-ins

07 - 1 tablespoon chopped chives or parsley

# Directions:

01 - In a medium bowl, whisk the eggs, cottage cheese, milk, salt, and pepper until fully integrated and slightly frothy.

02 - Heat the unsalted butter in a nonstick skillet over medium-low heat until melted and gently bubbling.

03 - Pour the egg mixture into the skillet and let rest undisturbed for 20 seconds before gently stirring with a spatula from edges toward the center.

04 - Continue cooking, stirring occasionally, until eggs are softly set but still creamy, about 2 to 3 minutes.

05 - Remove from heat promptly, transfer to serving plates, and garnish with chopped chives or parsley as desired. Serve immediately.

# Expert Hints:

01 -

They stay creamy and soft instead of becoming rubbery, even if you slightly overcook them.
One serving packs nearly 20 grams of protein, which means you're actually getting breakfast that sticks with you.
The whole thing comes together in ten minutes flat, making it perfect for rushed mornings or lazy weekend brunch.

02 -

If you cook these on medium heat instead of medium-low, you'll end up with scrambled eggs the old-fashioned way—and you'll lose the whole point of using cottage cheese.
The eggs will seem a little too wet when you first pull them off the heat, but trust the process; that creaminess is exactly what you're after, and it sets as it sits.

03 -

Room-temperature eggs whisk more evenly and incorporate air better, so pull them from the fridge a few minutes before you start cooking.
Resist the urge to rush—medium-low heat and patience produce creamy eggs, while high heat and impatience produce regret.