Description
A comforting dish of scrambled eggs combined with creamy cottage cheese and sautéed mushrooms, perfect for any breakfast or brunch.
Ingredients
Scale
- 4 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 2 tablespoons butter or oil
- Salt and pepper to taste
- Fresh chopped herbs (chives or parsley)
- 1 cup sautéed mushrooms (optional)
Instructions
- Gather all ingredients: eggs, cottage cheese, herbs, and any additional mix-ins.
- In a bowl, crack the eggs and whisk with salt and pepper until well-combined and frothy.
- Melt butter or heat oil in a skillet over medium heat. Sauté mushrooms until golden brown if using.
- Pour whisked eggs into the skillet, reduce heat slightly, and gently stir until starting to set.
- Fold in the cottage cheese while eggs are still slightly runny.
- Season to taste with more salt and pepper, and sprinkle fresh herbs before serving.
Notes
For a lighter option, use egg whites and low-fat cottage cheese. Customize with other vegetables or cheese to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 400mg
Keywords: cottage cheese, scrambled eggs, breakfast, brunch, healthy recipe