Creamy Cottage Cheese Scramble
A creamy, high-protein scramble that tastes like a cheat meal. The cottage cheese melts into the eggs to create a soft, rich texture while hitting 42g of protein. Perfect for GLP-1 users needing volume without heaviness.
Equipment
- Ceramic Non-Stick Pan
- Silicone spatula
Ingredients
- 4 large Eggs Organic preferred
- ¼ cup Low-Fat Cottage Cheese Small curd
- 2 slice Sourdough Bread Toasted
- ½ Avocado Sliced
- 1 tsp Chili Crisp or Everything Bagel Seasoning
- Salt & Black Pepper To taste
- Spray Oil Avocado oil
Instructions
- Whisk: Crack the eggs into a small bowl. Add the cottage cheese directly to the eggs. Whisk vigorously until combined (it will look chunky/white-speckled).
- Heat: Heat a non-stick pan over medium-low heat. Mist lightly with avocado spray oil.
- Pour: Pour the egg mixture into the center of the pan.
- Push: Do not stir fast. Use a silicone spatula to gently push the eggs from the edges to the center, forming large, soft curds.
- Finish: Remove from heat while the eggs still look slightly "wet" (they will continue cooking). Pile onto toasted sourdough.
- Serve: Top with sliced avocado and drizzle with chili crisp or seasoning. ( I didn't want to use avocados today just my preference)
Notes
Serving
I made a serving of two but a serving of one nutritional value is- Calories : 380 kcal
- Protein : 42g
- Fat : 18g
- Carbohydrates : 15g