Creamy Cottage Cheese Scrambled Eggs with Roasted Veg
Fluffy eggs folded with cottage cheese for extra protein and creaminess, served on buttered toast with quick-roasted mushrooms and tomatoes. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
Ingredients
- 8 oz mushrooms, halved
- 1 cup cherry tomatoes
- 4 large eggs
- ½ cup cottage cheese
- 2 slices bread (for toast)
- 2 tbsp butter
Instructions
- 1
Toss mushrooms and tomatoes with salt, pepper, and 1 tbsp oil on a baking sheet.
- 2
Roast at 425°F for 10 minutes while you prep the eggs.
- 3
Whisk eggs with a pinch of salt and pepper until no streaks remain.
- 4
Toast the bread to golden brown and set on a plate with 1 tbsp butter spread on top.
- 5
Melt remaining butter in a skillet over medium-low heat, then pour in eggs.
- 6
Stir gently for 3–4 minutes until soft curds form, then fold in cottage cheese.
- 7
Cook 1 more minute until creamy, then slide onto buttered toast.
- 8
Top with roasted mushrooms and tomatoes, season to taste, and serve immediately.
Tools you’ll need
- baking sheet
- oven (preheated to 425°F)
- 10-inch nonstick or cast iron skillet
- whisk
- silicone spatula
- toaster
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