Source: Recipes for a Small Planet
Date tried: September 10, 2012
Yield: 2 servings
Time needed: 5-10 minutes
A simple variation on scrambled eggs. The cottage cheese should melt and the mixture be very creamy. Take care not to overcook the eggs or you will end up with chewy eggs in a puddle of water.
Creamy Cottage Eggs
4 eggs beaten
½ cup cottage cheese
1 tsp. oil
1 tsp. butter
Salt and red pepper to taste.
Beat the cottage cheese into the eggs a bit at a time so that it is well broken up and mixed in with the eggs.
Brush pan with oil, then melt the butter in it over low heat. (This is a trick for getting a buttery taste while cutting down on cholesterol.)
Cook the egg/cheese mixture as you would scrambled eggs.
Add seasonings to taste and serve with whole grain toast.