Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Eggs, milk, and cheese are blended and scrambled slowly over low heat to keep texture soft.

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Recipe Summary

cook:
10 mins
total:
15 mins
prep:
5 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly beat eggs together using a fork in a large bowl. Add milk, cottage cheese, salt, and pepper; beat for approximately 1 minute.

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  • Heat a large saute pan over medium heat. Melt butter in the hot pan, making sure not to let it burn. Give eggs 1 last mix and pour into the pan. Reduce heat to low and cook, stirring frequently and slowly, about 10 minutes. Remove from heat, allowing eggs to continue to cook slightly after heat is gone. Garnish with parsley and serve.

Cook's Notes:

You can use ricotta cheese instead of cottage cheese, if desired. You can use any fresh herb for garnish that you'd like.

This recipe is designed to produce very soft, creamy scrambled eggs, but cooking time can be extended until eggs are at desired texture.

Nutrition Facts

289 calories; protein 21.3g; carbohydrates 4.6g; fat 20.7g; cholesterol 489.4mg; sodium 432.7mg. Full Nutrition
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