This is how I add protein to my eggs

Ingredients

• 4 large Eggs (room temperature, whisked)
• 1/4 teaspoon Salt (kosher or table salt)
• 1/8 teaspoon Black Pepper (freshly ground)
• 0.5 cup Cottage Cheese (low‑fat or full‑fat, crumbled)
• 1 tablespoon Chives (fresh, finely chopped)
• 1 medium Tomato (ripe, diced)
• 2 slices Bread (whole wheat or white, toasted)

Instructions

1. Gather and Prep Ingredients

   Measure 0.5 cup cottage cheese, chop the chives, dice the tomato, and set the bread aside for toasting.

   Time: PT2M

2. Whisk Eggs with Seasoning

   In a mixing bowl, whisk together 4 eggs, 1/4 tsp salt, and 1/8 tsp black pepper until fully combined and slightly frothy.

   Time: PT1M

3. Incorporate Cottage Cheese

   Add the cottage cheese to the whisked eggs and fold gently until just combined.

   Time: PT1M

4. Heat the Skillet

   Place the skillet over medium heat and let it warm for about 1 minute. Lightly coat with a dab of butter or oil if desired.

   Time: PT1M

   Temperature: Medium heat

5. Cook the Egg Mixture

   Pour the egg‑cottage cheese mixture into the hot skillet. Let it sit untouched for 30 seconds, then gently stir with a spatula, pushing from the edges toward the center, until the eggs are set but still creamy, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium heat

6. Toast the Bread

   While the eggs are cooking, toast the two slices of bread to your desired crispness.

   Time: PT2M

7. Plate and Garnish

   Place the toasted bread on a plate, top with the creamy scrambled eggs, then sprinkle chopped chives and diced tomato over the top.

   Time: PT1M

8. Enjoy

   Serve the protein‑packed cottage cheese scrambled eggs warm, optionally with extra pepper or hot sauce.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

38g

Carbohydrates

35g

Fat

25g

Fiber

2g