Cottage Cheese Eggs
Scrambled or fried eggs folded with cottage cheese, served with a choice of vegetable sides. Soft, protein-rich, ready in minutes.
Ingredients
Method
Dice onion and summer squash into small, even pieces. Chop leafy greens and fresh herbs. Measure out cottage cheese.
Heat butter or oil in a skillet over medium heat.
Add diced onion and squash; sauté until softened, about 3–4 minutes.
Add chopped greens and stir until wilted, about 1–2 minutes.
Whisk eggs with salt and pepper in a bowl, then pour into the skillet. Stir gently until eggs begin to set, about 2–3 minutes.
When eggs are still slightly soft, fold in cottage cheese and mix until evenly distributed. Cook 1–2 minutes more until eggs reach desired firmness.
Transfer to a plate. Top with hard cheese and fresh herbs if desired. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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