Description
A high-protein, low-carb breakfast that blends cottage cheese with eggs for a velvety, cloud-like texture. Ready in under five minutes with fresh chives for a spring flavor.
Ingredients
Scale
- 2 large eggs
- 1/2 cup small-curd cottage cheese (4% milkfat)
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- In a small blender or mixing bowl, combine the eggs and cottage cheese. Blend or mash vigorously until completely smooth with no visible curds.
- Stir in 1 tablespoon of the chopped chives into the egg mixture.
- Heat an 8-inch non-stick skillet over medium-low heat. Add the butter and wait for it to melt and stop foaming, but not brown.
- Pour the egg mixture into the center of the pan. Let it sit undisturbed for 30 seconds until edges set.
- Gently push cooked edges toward the center, tilting the pan to let uncooked egg flow into empty spaces. Repeat every 15-20 seconds until eggs are mostly set but still glossy.
- Remove from heat. Sprinkle remaining 1 tablespoon of chives on top.
- Cover with a lid or plate for 30 seconds to steam gently, then transfer to a plate immediately.
Notes
Blend the cottage cheese thoroughly to ensure a smooth, fluffy texture rather than a chunky one. Use medium-low heat to prevent the eggs from becoming rubbery. For best results, use small-curd cottage cheese. If you don’t have a blender, mash the curds very finely with a fork. Chives should be added in two stages: half in the batter for flavor infusion and half on top for fresh texture.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 22
Keywords: cottage cheese eggs, fluffy eggs, high protein breakfast, low carb brunch, spring recipes, quick breakfast, chive eggs, healthy eggs