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Cottage Cheese Egg White Breakfast Scramble

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A quick, nutritious, and delicious breakfast scramble made with protein-rich egg whites and creamy cottage cheese.

Ingredients

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  • 1 cup egg whites
  • 1/2 cup small-curd cottage cheese
  • 1/2 cup chopped veggies (bell pepper, spinach, cherry tomatoes, or mushrooms)
  • 2 green onions, thinly sliced
  • 1 small clove garlic, minced (optional)
  • 1 tablespoon olive oil or avocado oil
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon smoked paprika or chili flakes (optional)
  • Fresh herbs for finishing (chives, parsley, or dill)
  • Optional toppings: hot sauce, salsa, grated Parmesan, or half an avocado

Instructions

  1. Prep your ingredients: Chop the veggies and slice the green onions. Stir the cottage cheese to loosen it.
  2. Heat the pan: Place a nonstick skillet over medium heat. Add oil and let it warm until shimmering.
  3. Sauté the veggies: Add bell peppers and onions first. Cook for 2–3 minutes until softened. Then, add garlic and spinach, cooking until fragrant and wilted.
  4. Season the base: Sprinkle salt, black pepper, and smoked paprika over the veggies.
  5. Add egg whites: Pour in the egg whites and let them sit undisturbed for 10–15 seconds.
  6. Gentle folds: Use a spatula to pull the eggs from the edges toward the center to create soft folds.
  7. Stir in cottage cheese: When eggs are about 70% set, fold in the cottage cheese.
  8. Finish cooking: Cook until eggs are fully set but still glossy, tasting and adjusting seasoning as needed.
  9. Serve: Enjoy immediately with toppings like hot sauce, salsa, or avocado.

Notes

Fresh veggies work best for optimal flavor. Allow egg whites to set gently for tender curds.

Nutrition

Find it online: https://www.tastysavvy.com/cottage-cheese-egg-white-breakfast-scramble/