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Fluffy scrambled eggs on a white plate with parsley and chives on top with a piece of sourdough toast with butter.

Fluffy High-Protein Scrambled Eggs

Creamy, fluffy, and packed with protein—these scrambled eggs with cottage cheese make the perfect quick and nourishing breakfast!
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • ¼ cup cottage cheese full-fat for best texture
  • ½ tbsp butter or ghee
  • ⅛ tsp salt or to taste
  • ⅛ tsp black pepper optional
  • Chopped chives or parsley for garnish optional

Method
 

  1. In a bowl, whisk together the eggs and cottage cheese until smooth.
  2. Heat skillet over low to medium-low heat.
  3. Melt the butter in a skillet.
  4. Pour in the egg mixture and let it sit for a few seconds. Gently stir with a spatula, moving the eggs from the edges toward the center.
  5. Continue stirring occasionally until the eggs are just set but still creamy.
  6. Remove from heat and season with salt and pepper.
  7. Sprinkle with fresh chives or parsley and enjoy!

Notes

  • Use low heat to keep the eggs soft and creamy.
  • Don’t overcook—they should be slightly glossy when removed from the pan.
  • Full-fat cottage cheese blends best for the creamiest texture.