Go Back
The Boat Shed Kitchen

Cottage Cheese Scrambled Eggs

These cottage cheese scrambled eggs are a protein-rich twist on a breakfast favorite. Cottage cheese melts into the eggs as they cook, making them extra fluffy and creamy, while fresh chives add a delicate burst of flavor. It’s a quick, wholesome meal perfect for busy mornings.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • ⅔ cup cottage cheese
  • 1 tablespoon avocado oil
  • 1 tablespoon chives – finely chopped

Method
 

  1. In a large bowl, gently whisk the eggs.
  2. Stir in the cottage cheese and chives until mixed (lumps are okay).
  3. Heat avocado oil in a nonstick skillet over medium heat.
  4. Pour in the egg mixture.
  5. Let it sit undisturbed for 30 seconds, then gently stir or fold with a spatula.
  6. Let sit again for 30 seconds. Repeat until eggs are just cooked through.
  7. Serve warm. Top with sea salt, black pepper, or your favorite seasoning.
  8. See full steps with tips & photos → https://theboatshedcafe.com/cottage-cheese-scrambled-eggs/

Notes

  • Don’t overcook—eggs continue cooking from residual heat even after removing from the pan.
  • You can substitute avocado oil with butter or olive oil for different flavors.
  • Full-fat or low-fat cottage cheese both work—just adjust salt accordingly.