
Ingredients
- Three Medium Eggs, Whisked
- 150g Chive And Onion Cottage Cheese
- Salt And Pepper
Method
- Heat up a large frying pan but not too high just a nice medium
- Put your cottage cheese into your whisked eggs and give a good mix through
- Add some pepper
- Pour into the frying pan and slowly use a spatula to move the mixture around to get it into scramble texture
- Where you have this on a lower heat the egg will take longer to cook but it will give change for the cottage cheese to heat through and some of the moisture to disappear too
- Serve it up and top with a little salt
Eating And Storage Tips
To keep it lower calorie I served mine up with some rice cakes instead of bread or toast.
You absolutely can use plain cottage cheese here if you don’t have the flavoured one. I just opt for the flavoured one to save a little bit of time and mental power of not having to figure out seasonings to make it a little more interesting.
If you want to do this more as an omelette I would recommend halving the cottage cheese content and potentially even blending the cottage cheese first for a smoother consistency there too. I kept mine with lumps for this scrambled egg because it made sense to add extra texture, especially as the eggs don’t get the same fluff up when you do them with cottage cheese.