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Nutrition Facts
Serving Size 1 (126g) Recipe makes 2 servings
Calories 137
Calories from Fat 77		(56%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 321mg		107%
Sodium 211mg		8%
Potassium 122mg		3%
Total Carbohydrate 1.3g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.7g
Protein 12.7g		25%
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Cottage Scrambled Eggs

Recipe #17118 | 10 min | 5 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Jan 12, 2002

My favorite way to make scrambled eggs. The softest, lightest eggs ever.

SERVES 2 (change servings and units)

Ingredients

3 eggs
1/4 cup cottage cheese
salt and pepper
butter

Directions

1
Put eggs, cottage cheese, salt and pepper into blender.
2
Blend until smooth.
3
In a small fry pan, melt enough butter to coat bottom.
4
Pour eggs into fry pan.
5
Without stirring, gently push cooked portion to center and continue until all eggs are fully cooked but not dry.
6
Note: You can also just whisk all ingredients together, but cheese won't be fully integrated.

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Featured Reviews for This Recipe

From: didyb

On Apr 4, 2009

Good Eggs-- I will make them this way if I have cottage cheese in the fridge. I don't tell anyone, though, so they still eat it. You can't really tell the difference, because the cottage cheese looks like egg whites. I like the extra protein that the kids get.

1 person found this review helpful

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From: Julie F

On Mar 3, 2009

Yum! These were very good eggs. They were light and fluffy. The cottage cheese changed the flavor of the eggs slightly, but they were still delicious!

1 person found this review helpful

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From: HeatherFeather

On Jan 29, 2002

I thought these were very good. Simple to prepare and they are quite fluffy and moist. I'd make them again for myself -but not everyone in my family cared for them as well as I did (hence the four stars).

4 people found this review helpful

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From: Korinna

On Jan 31, 2002

I made these eggs last night and it turned out very well! In fact, I used 2 whole egss plus 2 egg whites. After cooking them, I stored them in a container in the refrigerator and heated them up this morning at work!! Very good!

3 people found this review helpful

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