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Cottage Cheese Scrambled Eggs

Pack your eggs with even more protein by adding low-fat cottage cheese. Serve this quick and easy scramble with whole-wheat toast for breakfast or lunch.

Serves 2
Ready in 10 mins
Prep time 2 mins
Cooking time 8 mins
260 calories per serving


> 2 large eggs
> 1/2 cup low-fat cottage cheese
> 1 tbsp olive oil
> 1 cup fresh baby spinach
> 2 slices whole-wheat bread, toasted
> Hot sauce (optional)


In a medium bowl, whisk together the eggs and cottage cheese. Season with salt and pepper.
In a 10-inch nonstick pan, heat the oil on medium. Add the spinach in batches and cook 30 sec., stirring until wilted. Add egg mixture and cook 2–3 min., until just set, stirring constantly. Serve with the toast and hot sauce, if desired.

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