Ingredients
Main Ingredients
- 3 large eggs Use fresh eggs for the best taste and texture.
- 1/3 cup cottage cheese Adjust the amount for more or less creaminess.
- 1 tablespoon milk or water For a creamier texture.
- 1 teaspoon butter or olive oil For cooking.
- 1/8 teaspoon salt Adjust to taste.
- 1/8 teaspoon black pepper Adjust to taste.
- 1 tablespoon chopped chives or fresh parsley For garnish.
- 2 slices toasted sourdough or whole-grain bread For serving.
Method
Preparation
- Crack the eggs into a bowl and whisk them together with milk or water, salt, and black pepper until smooth.
- Gently stir in the cottage cheese, making sure to keep the curds mostly whole for a creamy texture.
Cooking
- Warm a nonstick skillet over low to medium-low heat and add the butter or olive oil.
- Pour in the egg mixture and let it sit for a few seconds before gently folding with a spatula.
- Continue cooking slowly, pushing the eggs from the edges toward the center until soft curds form.
- Remove the skillet from the heat while the eggs still look slightly glossy.
Serving
- Sprinkle with chives or parsley and serve immediately over toast.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 24gProtein: 18gFat: 14gSaturated Fat: 6gSodium: 400mgFiber: 2gSugar: 2g
Notes
Serve with slices of avocado or a fresh fruit salad for a balanced meal. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat on the stove over low heat.
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