Cottage Cheese Eggs
Cottage cheese eggs are a two-minute scramble with a creamier, more tender texture than eggs cooked on their own. Whisking in a couple of tablespoons of small curd cottage cheese adds richness and a little extra protein without any milk or butter in the bowl. A dusting of Mexican seasoning or chili powder brings gentle heat and color. They suit a quick weekday breakfast beside a slice of wheat toast.
Instructions
Set a large metal or non-stick skillet over medium heat and let it warm up while you mix the eggs.
Whisk the eggs and cottage cheese together in a small bowl until the mixture is mostly uniform. Small flecks of curd will remain, which is fine.
Pour the mixture into the hot skillet. Sprinkle the Mexican seasoning or chili powder over the top, adding more or less to suit your taste.
As the eggs begin to set, fold them over onto themselves and turn them as needed so they cook evenly. They are done when no wet egg remains and the curds look set.
Serve the eggs with wheat toast or spooned on top of a slice.
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