Cottage Cheese and Eggs

Ingredients

• 2 Eggs (large, room temperature)
• 2 pinches Salt (kosher or sea salt)
• 1 dash Garlic Powder
• 1 dash Paprika
• 0.25 cup Cottage Cheese (large‑curd preferred; drain excess liquid before measuring)
• 1 teaspoon Unsalted Butter (softened, for pan coating)

Instructions

1. Combine eggs and seasonings

   Crack two eggs into a mixing bowl. Add two pinches of salt, a dash of garlic powder, and a dash of paprika. Whisk with a fork until the mixture is uniform.

   Time: PT2M

2. Add cottage cheese

   If the cottage cheese has liquid on top, drain it with a fine mesh sieve. Measure ¼ cup and gently stir it into the egg mixture until just combined.

   Time: PT1M

3. Heat pan and melt butter

   Place the 8‑inch HexClad pan over low‑to‑medium heat. Add 1 tsp butter and swirl to coat the bottom evenly.

   Time: PT1M

   Temperature: Low‑to‑medium

4. Cook the eggs

   Pour the egg‑cottage cheese mixture into the pan. Using a sturdy silicone spatula, continuously push the eggs from the outer edges toward the center, lifting the cooked portion and rotating it. Continue until the eggs are just set but still slightly glossy.

   Time: PT3M

   Temperature: Low‑to‑medium

5. Finish and serve

   Flip the top layer of the eggs to ensure even cooking, then turn off the heat. Transfer the scrambled eggs to a plate and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

204

Protein

16 g

Carbohydrates

2 g

Fat

14 g

Fiber

0 g