Cottage Cheese Scrambled Eggs

Ingredients

• 4 large Free‑Range Eggs (orange yolks, room temperature)
• 1 teaspoon Light Margarine (use a reduced‑fat margarine or light butter)
• 0.25 cup 1% Cottage Cheese (low‑fat cottage cheese, adds protein and creaminess)
• to taste Salt (optional, enhances flavor)
• to taste Black Pepper (optional, adds mild heat)

Instructions

1. Prepare Ingredients

   Crack the four free‑range eggs into a mixing bowl, add a pinch of salt and pepper, and whisk vigorously until the yolks and whites are fully combined.

   Time: PT2M

2. Heat Pan and Add Fat

   Place the non‑stick skillet over low to medium heat and add 1 teaspoon of light margarine. Let it melt and coat the surface evenly.

   Time: PT1M

   Temperature: low to medium

3. Cook the Eggs

   Pour the whisked eggs into the skillet. Using the silicone spatula, continuously stir the eggs, gently pulling them from the edges toward the center, keeping the motion constant for an even, fluffy texture.

   Time: PT4M

   Temperature: low to medium

4. Add Cottage Cheese

   When the eggs are about 80% set but still slightly runny, fold in the 1/4 cup of 1% cottage cheese, mixing gently until fully incorporated.

   Time: PT1M

5. Finish and Serve

   Remove the skillet from heat, give the eggs one final gentle stir, and transfer to a serving plate. Serve immediately for the best texture.

   Time: PT1M

Nutrition Facts

Calories

183

Protein

15.5 g

Carbohydrates

1 g

Fat

12.5 g

Fiber

0 g