Cottage Cheese Scrambled Eggs

Ingredients

• 4 large eggs
• ½ cup cottage cheese
• 2 medium tomatoes
• 1 tbsp butter
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   In a medium bowl, crack the 4 eggs and add the 1/4 tsp salt and 1/4 tsp black pepper. Whisk with a fork until the yolks are broken and the mixture is uniform, about 30 seconds.

2. 2

   Gently fold the 1/2 cup cottage cheese into the beaten eggs with a spatula, leaving some curds whole for creamy pockets.

3. 3

   Slice the 2 tomatoes into wedges or thick rounds. Set aside.

4. 4

   Melt the 1 tbsp butter in a nonstick skillet over medium heat. Add the tomato slices and cook until they soften and release juice, about 2 minutes per side.

5. 5

   Pour the egg and cottage cheese mixture over the tomatoes. Let it set for 30 seconds without stirring.

6. 6

   Using a spatula, gently push the eggs from the edges toward the center, folding until large, soft curds form and the eggs are just set but still glossy, about 2-3 minutes.

7. 7

   Remove from heat immediately and serve warm, with extra black pepper if desired.

Tools you’ll need

• medium bowl
• fork
• spatula
• nonstick skillet

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