Scambled Eggs With Cottage Cheese

Round Health
by Round Health
1 Serving
15 min

These cottage cheese scrambled eggs are a protein-packed, creamy twist on a breakfast classic. The addition of cottage cheese makes the eggs extra fluffy while boosting their nutritional value. A hint of chili oil adds a subtle kick, making this dish both satisfying and flavorful. Served with buttered sourdough toast and a vibrant side salad of cucumbers, cherry tomatoes, green bell peppers, feta, and a drizzle of olive oil, it’s a well-rounded and hearty meal. This recipe is perfect for starting your day, enjoying a light brunch, or treating yourself to a quick yet elevated dish. Adjust the sides as you please!

Scambled Eggs With Cottage Cheese
Recipe details
  • 1  Serving
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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Ingredients
  • 2 large eggs
  • ¼ cup cottage cheese
  • 1 tsp chili oil (adjust to taste)
  • 1 slice sourdough bread
  • 1 tsp butter
  • Salt and pepper, to taste
  • ½ cup cucumber, sliced
  • ½ cup cherry tomatoes, halved
  • ½ green bell pepper, diced
  • 1 tbsp olive oil
  • ½ tsp Italian seasoning
  • 2 tbsp feta cheese
Instructions
In a bowl, whisk the eggs, cottage cheese, and a pinch of salt until well combined.
Heat a non-stick pan over medium-low heat. Add the chili oil, then pour in the egg mixture. Cook gently, stirring frequently, until soft and creamy scrambled eggs form.
While the eggs cook, toast the sourdough bread and spread butter on top once toasted.
In a small bowl, combine the cucumber, cherry tomatoes, bell pepper, olive oil, Italian seasoning, and feta. Toss well to coat.
Plate the scrambled eggs alongside the buttered sourdough toast and the salad. Serve immediately.
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