Does cottage cheese make scrambled eggs watery?

Not if you cook them right. The trick is using medium heat and removing the pan while the eggs still look slightly wet. If you cook them too long, the cottage cheese releases extra moisture and things get sad fast. I learned this the hard way my first attempt.

Can I use frozen spinach instead of fresh?

Yes, but thaw and squeeze it dry first. Frozen spinach holds a lot of water, and wet spinach will make your eggs soupy. About 1/3 cup of squeezed frozen spinach equals 1/2 cup fresh.

How much protein is in this recipe?

Each serving has roughly 20 grams of protein, give or take depending on your cottage cheese brand. That's why it keeps me full until lunch without a mid-morning snack attack.

Can I make this dairy-free?

You can swap the cottage cheese for a dairy-free version or silken tofu blended until smooth. The texture won't be identical, but it still tastes really good. Use olive oil instead of butter.

Scrambled Eggs with Cottage Cheese and Spinach (10-Minute High Protein Breakfast)

Name: Scrambled Eggs with Cottage Cheese and Spinach
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: American
Ingredients: 4 large eggs (room temperature); 1/2 cup cottage cheese (small-curd 2%); 1/2 cup chopped fresh spinach (baby spinach); 2 teaspoons pesto; 1 tablespoon butter; Salt to taste; Black pepper to taste

Description

A 10-minute high protein breakfast with creamy cottage cheese scrambled eggs, wilted spinach, and a swirl of pesto. Fast, filling, and kid-approved.

Ingredients

Units Scale

4 large eggs (room temperature)
1/2 cup cottage cheese (small-curd 2%)
1/2 cup chopped fresh spinach (baby spinach)
2 teaspoons pesto
1 tablespoon butter
Salt to taste
Black pepper to taste

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Instructions

Crack the eggs into a bowl and whisk until the yolks and whites are fully combined.
Add the cottage cheese, a pinch of salt, and a few cracks of black pepper. Stir quickly. The mixture will look lumpy and that's exactly what you want.
Melt the butter in a non-stick skillet over medium heat until foamy.
Toss in the chopped spinach and stir for 2 to 3 minutes until wilted.
Pour the egg and cottage cheese mixture right on top of the spinach.
Gently push the eggs around in slow circles with a spatula for about 3 to 4 minutes. Aim for big, soft curds, not dry pebbles.
Pull the pan off the heat while the eggs still look slightly wet. They keep cooking from residual heat.
Stir in the pesto off the heat. Taste and add more salt if needed.
Serve right away with a slice of sourdough toast.

Notes

Don't drain the cottage cheese, that bit of whey keeps the eggs soft. Don't crank the heat to save time, you'll just end up with dry eggs. If using frozen spinach, thaw and squeeze it dry first (about 1/3 cup equals 1/2 cup fresh).

Prep Time: 3 minutes
Cook Time: 7 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 580mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 20g
Cholesterol: 395mg