Cottage Cheese Egg Bowl

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   Crack 2 large eggs into a mixing bowl. Add a pinch of salt and a pinch of black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy, about 30 seconds.

2. 2
   mix

   Fold in the cottage cheese.

   Add the cottage cheese to the beaten eggs. Gently fold it in with the whisk or a fork — don't overmix. You want some visible curds scattered throughout for little creamy pockets in the finished dish.

3. 3
   saute · ~3 min

   Melt butter and scramble the eggs.

   1.Heat an 8-inch nonstick skillet over medium-low heat and add the butter, swirling to coat the pan.

   2.Once the butter is melted and foamy but not browning, pour in the egg mixture.

   3.Let the eggs set undisturbed for 20 seconds, then use a silicone spatula to gently push the eggs from the edges toward the center.

   4.Continue folding and pushing the eggs every few seconds, allowing uncooked egg to flow underneath.

   5.Cook until the eggs are just set but still soft and glossy — they should look creamy, not dry (2 to 3 minutes total).

   TIPLow and slow is key — medium-low heat keeps the eggs tender and prevents the cottage cheese from weeping.
4. 4
   serve · ~1 min

   Plate and garnish.

   Slide the scrambled eggs into a bowl immediately so they stop cooking. Sprinkle with chopped chives and serve right away while hot and creamy.

   TIPDon't leave eggs in the hot pan — carryover cooking will dry them out within seconds.

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