Name: Cottage cheese scrambled egg toast
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 large egg whites; 1/2 cup 2% cottage cheese; 1 slice sourdough bread, thickly sliced; 2 1/4 tsp salted butter; 1 1/2 tbsp fresh chives, finely chopped; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

581 calories

Protein: 47g; 33% of calories
Carbs: 46g; 32% of calories
Fat: 22g; 35% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 0 min

In a small bowl, whisk together the eggs, egg whites, salt, and pepper until no streaks of white remain.
Toast the sourdough slices until golden brown. Spread the butter evenly over the warm toast and set aside on a plate.
Set a nonstick skillet over medium-low heat. Pour in the egg mixture. Let it sit for 30 seconds until the edges start to set, then gently push the eggs across the pan with a spatula to form large, soft curds. When the eggs are mostly set but still look wet, fold in the cottage cheese. Done when eggs are soft and set, 165°F.
Continue cooking for about 30 seconds until the cottage cheese is warmed through and the eggs are fully set. Divide the egg mixture over the buttered toast and top with chopped chives.

Nutrition

Ingredients

Instructions

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