Pesto Cottage Cheese Eggs (Print View)

Fluffy eggs with basil pesto and creamy cottage cheese for a flavorful, protein-rich start.

# What You’ll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or cream (optional)

→ Dairy

03 - ½ cup (4 oz) cottage cheese, full-fat or low-fat

→ Herbs & Pesto

04 - 2 tablespoons basil pesto, store-bought or homemade

→ Seasonings

05 - ¼ teaspoon salt
06 - ⅛ teaspoon freshly ground black pepper

→ Garnish (optional)

07 - Fresh basil leaves
08 - Extra basil pesto
09 - Grated Parmesan cheese
10 - Crusty bread or toast, for serving

# Method:

01 - In a medium bowl, whisk together eggs, milk or cream if using, salt, and pepper until smooth.
02 - Heat a nonstick skillet over medium-low heat and add the pesto, warming gently for 30 seconds to release aroma.
03 - Pour the egg mixture into the skillet. Let it sit undisturbed for 10 to 15 seconds, then gently stir with a spatula, pushing eggs from edges toward center.
04 - When eggs start to set but remain creamy, fold in cottage cheese and continue gently folding until eggs are softly scrambled and cheese is warmed through.
05 - Remove skillet from heat immediately to avoid overcooking the eggs.
06 - Serve hot, garnished with additional pesto, fresh basil, and grated Parmesan as desired; accompany with crusty bread or toast.

# Expert Advice:

01 -
  • It's ready in 10 minutes but tastes like you actually spent time in the kitchen.
  • The cottage cheese adds protein without making the eggs dense or rubbery.
  • That basil pesto gives you all the freshness of herbs without chopping anything.
  • Gluten-free, vegetarian, and genuinely delicious for both weekday rushes and lazy brunches.
02 -
  • Medium-low heat is non-negotiable—if your pan is too hot, the eggs will set before they're creamy and the cottage cheese can split.
  • Add the cottage cheese when the eggs still look wet; if you wait until they're mostly set, they'll be difficult to fold and won't blend smoothly.
03 -
  • Cottage cheese temperature matters—if it's cold from the fridge, it can cool down the eggs, so you can let it sit at room temperature for 5 minutes before cooking.
  • The spatula is your best friend here; use it to guide the eggs gently rather than stirring aggressively, and you'll get those soft, irregular curds that make scrambled eggs crave-worthy.
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