Pesto Cottage Cheese Eggs (Printable)

A creamy, protein-packed blend of basil pesto, cottage cheese, and eggs for a flavorful morning meal.

# Ingredient list:

→ Eggs

01 - 4 large eggs
02 - 2 tbsp milk or cream (optional)

→ Dairy

03 - ½ cup (4 oz) cottage cheese, full-fat or low-fat

→ Herbs & Pesto

04 - 2 tbsp basil pesto, store-bought or homemade

→ Seasonings

05 - ¼ tsp salt
06 - ⅛ tsp freshly ground black pepper

→ Garnish (optional)

07 - Fresh basil leaves
08 - Extra pesto
09 - Grated Parmesan cheese
10 - Crusty bread or toast, for serving

# Cooking steps:

01 - In a medium bowl, whisk eggs with milk or cream (if using), salt, and black pepper until fully blended.
02 - Heat a nonstick skillet over medium-low heat and gently warm the pesto for 30 seconds, releasing its aroma.
03 - Pour the egg mixture into the skillet. Allow it to sit without stirring for 10 to 15 seconds, then gently stir with a spatula, moving eggs from the edges toward the center.
04 - When eggs begin to set but remain creamy, add cottage cheese and carefully fold it in until eggs are softly scrambled and cheese is warmed through.
05 - Take the skillet off the heat immediately to prevent overcooking.
06 - Serve hot, topped with extra pesto, fresh basil leaves, and grated Parmesan if desired. Accompany with crusty bread or toast.

# Expert advice:

01 -
  • It tastes indulgent and restaurant-quality but comes together faster than toast.
  • Twenty grams of protein per serving keeps you satisfied all morning long.
  • The pesto brings a brightness that regular scrambled eggs have been missing.
02 -
  • Medium-low heat is non-negotiable—high heat will scramble the eggs before the cottage cheese even gets warm, and you'll miss that creamy interplay.
  • Cottage cheese texture matters less than you'd think because the gentle folding breaks it down and distributes it throughout, creating pockets of creaminess.
03 -
  • Letting the eggs sit for 10 to 15 seconds at the start allows them to set slightly on the bottom and prevents them from becoming too choppy and broken apart.
  • Pulling the pan off heat while the eggs still look just slightly underdone is the secret to creamy, custardy scrambled eggs that don't overcook in the residual heat.
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