Cottage Cheese Scrambled Eggs with Warm Toast & Greens
Creamy, tangy cottage cheese folded into soft scrambled eggs, served with buttered toast, fresh salad, and bright beetroot relish. A protein-packed dinner that feels fancy but takes 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 6 whole eggs
- ¾ cup cottage cheese
- 1 cup cherry tomatoes
- 2 cups mixed green salad (arugula, spinach, or lettuce)
- ¼ cup beetroot relish or pickled beets
- 2 slices bread (for toast)
- 2 tbsp butter
Instructions
- 1
Crack eggs into a bowl and whisk with a pinch of salt and pepper until combined.
- 2
Heat 1 tbsp butter in a skillet over medium-low heat until melted and foamy.
- 3
Pour in eggs and let sit 10 seconds, then gently push them from the edges to the center with a spatula.
- 4
When eggs are still slightly wet, fold in cottage cheese and cook until no liquid remains, about 1 minute.
- 5
While eggs cook, toast bread and butter both slices. Dress salad with a pinch of salt and a tiny drizzle of olive oil.
- 6
Serve eggs on a plate alongside toast, salad, tomatoes, and a spoonful of beetroot relish.
Tools you’ll need
- 10-inch non-stick or cast iron skillet
- mixing bowl
- whisk or fork
- rubber spatula
- toaster or broiler
- dinner plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
