Cottage cheese scrambled eggs
Extra-creamy scrambled eggs with little melty pockets of cottage cheese, piled on toast with tomatoes, for a fast dinner with 30 grams of protein.
- 15 min total
- 12 min hands-on
- Anyone can make this
- Serves 2
- About $2.49 a serving
- 450 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 2 servings.
- 2 slices sourdough bread
- 6 large eggs
- ½ cup cottage cheese
- 1 tbsp butter
- 1 cup cherry tomatoes, halved
- 1 tbsp chives, chopped (optional)
From your pantry
- ¼ tsp salt
- 1 pinch black pepper
Each serving has about 450 calories, 30 g protein, 28 g carbs and 24 g fat, and costs about $2.49 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sourdough bread? French bread works.
- No butter? Ghee works.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
Toast the bread and put a slice on each plate.
the eggs, salt and pepper in a bowl, then stir in the cottage cheese.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Leave the curds whole. They melt into creamy pockets as the eggs cook.the butter in a nonstick over low heat.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Low heat
Pour in the eggs and stir slowly and constantly, scraping the bottom, until they form soft, creamy curds with no runny egg left, 4 to 5 minutes.
Low heatTimer: 4 min 30 sec
Dolly’s tip: Low heat is the secret. If they set too fast, lift the pan off the burner for a few seconds.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
the tomatoes. Spoon the eggs over the toast and scatter the tomatoes and chives on top.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›High-protein dinners ›What to make with eggs and tomatoes ›