Cottage Cheese Egg Scramble

# What You Need:

→ Eggs & Dairy

01 - 4 large eggs

02 - 1/2 cup cottage cheese, low-fat or full-fat

03 - 1 tablespoon milk, optional for fluffier eggs

04 - 1 tablespoon butter or olive oil

→ Vegetables

05 - 1/2 cup red bell pepper, diced

06 - 1/2 cup baby spinach, roughly chopped

07 - 1/4 cup red onion, finely diced

08 - 1/4 cup cherry tomatoes, halved

→ Seasonings

09 - 1/4 teaspoon salt, or to taste

10 - 1/8 teaspoon freshly ground black pepper

11 - 1/8 teaspoon dried oregano or Italian seasoning, optional

# How To Make It:

01 - In a medium bowl, whisk together eggs, cottage cheese, milk if using, salt, and pepper until well combined.

02 - Heat butter or olive oil in a nonstick skillet over medium heat.

03 - Add onion and bell pepper to the skillet. Sauté for 2 to 3 minutes until slightly softened.

04 - Add cherry tomatoes and cook for 1 minute.

05 - Add spinach and cook until just wilted, approximately 30 seconds.

06 - Pour the egg and cottage cheese mixture into the pan. Allow to sit undisturbed for 30 seconds, then gently stir with a spatula, pushing eggs from the edges toward the center.

07 - Continue cooking, stirring occasionally, until eggs are softly set but still creamy, approximately 2 to 3 minutes.

08 - Remove from heat immediately to prevent overcooking. Sprinkle with dried oregano or Italian seasoning if using. Serve hot.

# Expert Advice:

01 -

The cottage cheese makes the eggs impossibly creamy without feeling heavy or overstuffed.
Twenty minutes from craving breakfast to eating it means you can actually sleep in a little.
It's naturally high-protein, so you won't be raiding the snack drawer by 10 AM.

02 -

Don't overcrowd the pan with cold ingredients fresh from the fridge, as they'll cool it down and cause the eggs to cook unevenly.
The cottage cheese will become nearly invisible as it heats, creating creaminess rather than visible curds, so don't panic if it looks different than expected.

03 -