Cottage Cheese Scrambled Eggs

Cottage Cheese Scrambled Eggs

I often add cheese to scrambled eggs. Sometimes I grate some aged cheddar or add some goat cheese to the egg mixture. This time I added dry curd cottage cheese as I had a package in the fridge that I hadn't got around to using. Cheese never goes to waste in my kitchen! I first made these flavorful eggs as a midnight snack the other week. It might have been the wine, but I enjoyed them so much, I resolved to try them again for breakfast as I was too hungry to take a picture the first time around and wanted to share this simple but enjoyable egg creation with my readers.

The key to fluffy scrambled eggs is to beat the eggs really well and to keep the cooking temperature at moderate. Serve with toast for a satisfying and healthy breakfast. Cook up some hash browns to go along with the eggs and toast if you are hankering for a hearty Sunday breakfast.

Cottage Cheese Scrambled EggsCottage Cheese Scrambled Eggs
Recipe by
Published on January 24, 2009

Easy, creamy and fluffy delicious scrambled eggs cooked with cottage cheese

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Ingredients:
  • 6 large eggs
  • 2 tablespoons plain yogurt
  • 1 heaping tablespoon fresh chopped chives
  • 2 green chilies, seeded and finely chopped
  • 3/4 cup dry curd cottage cheese
  • pinch of ground cumin
  • pinch of cayenne
  • sea salt and fresh cracked black pepper to taste
  • 1 tablespoon butter
  • 1 shallot, finely chopped
Instructions:
  • In a medium bowl, beat together the eggs and yogurt until frothy. Add the chives, chilies, cottage cheese, cumin, cayenne and salt and pepper and beat some more.

  • Heat the butter over medium heat in a frying pan. When hot, add the shallots and stir and fry for a few minutes. Now add the egg mixture to the pan. Stir frequently, taking care to scrape the egg from the bottom of the pan. Continue to cook until the eggs are dry and fluffy.

Makes 2 to 3 servings

Cottage Cheese Scrambled Eggs

Other egg creations you will be sure to enjoy:
Greek Scambled Eggs with Tomatoes and Feta
Shakshouka
Indian-Style Baked Eggs Florentine
Greek Feta and Olive Frittata

8 comments:

MeetaK said...

ohhh lovely! i'm alone for the weekend and i love making big fancy breakfast to treat myself so I#ll be doing this tomorrow!

Ricki said...

Can't remember the last time I had cottage cheese. And so lovely how the colors meld together in little cloudlike egg-cheese puffs.

Kevin said...

I like to add cheddar or feta and tomatoes to eggs. I will have to try it with cottage cheese!

barbara said...

I felt in love for your blog! The indian recipes, your way to write... great great great!

Laavanya said...

The cottage cheese must give them a lot of fluffiness and a protein boost. Must try this soon.

Joanne said...

I love cottage cheese and this looks like such an interesting way to use it. It reminds me kind of a ricotta frittata I made a while ago. I'm excited to try it!

Vij said...

A protein rich breakfast. A must try this for sure.

Jessy and her dog Winnie said...

This looks like a great breakfast!