Scrambled Eggs with Cottage Cheese – High Protein Breakfast

On busy mornings, I often turn to something simple but filling, and scrambled eggs with cottage cheese have quickly become a favorite in our home. The cottage cheese melts into the eggs as they cook, giving them a soft, creamy texture without any milk or cream. It’s a protein-packed breakfast that comes together in minutes, keeps you full for longer, and feels a little more special than plain scrambled eggs. A handful of fresh herbs like parsley, dill, or chives on top adds the perfect finishing touch.

Creamy scrambled eggs with cottage cheese topped with fresh dill and parsley, served with golden toast.

Ingredients

• 2 large eggs

• 2 tablespoons cottage cheese

• ½ tablespoon butter or olive oil

• Salt and black pepper to taste

• Chives, dill, or parsley, for garnish

  
  

Instructions

Crack the eggs into a bowl, season lightly with salt and pepper, and whisk until just combined.

Heat the butter or oil in a nonstick pan over medium-low heat.

Pour in the eggs and stir gently with a spatula until they are about halfway set.

Add the cottage cheese and fold it in gently — stir just enough to combine without breaking down the curds completely.

Continue cooking slowly, stirring occasionally, until the eggs are soft and just set. Remove from the heat while still slightly runny, as they’ll finish cooking in the pan.

Top with chopped chives, dill, or parsley, and serve warm with toast.