Cottage Cheese Egg White Breakfast Scramble
A quick and nutritious breakfast featuring fluffy egg whites and creamy cottage cheese mixed with colorful veggies.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: High-Protein, Low-Carb
Ingredients
Scale
- 1 cup egg whites
- 1/2 cup small-curd cottage cheese
- 1/2 cup chopped veggies (bell pepper, spinach, cherry tomatoes, or mushrooms)
- 2 green onions, thinly sliced
- 1 small clove garlic, minced (optional)
- 1 tablespoon olive oil or avocado oil
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper
- 1/8 teaspoon smoked paprika or chili flakes (optional)
- Fresh herbs (chives, parsley, or dill)
- Optional toppings: hot sauce, salsa, grated Parmesan, or half an avocado
Instructions
- Prep your ingredients: Chop your veggies and slice the green onions. Stir the cottage cheese to loosen it up.
- Heat the pan: Place a nonstick skillet over medium heat. Add oil and let it warm until shimmering.
- Sauté the veggies: Add the bell peppers and onions first. Cook for 2–3 minutes until softened. Then, add the garlic and spinach, cooking until fragrant and wilted.
- Season the base: Sprinkle salt, black pepper, and smoked paprika over the veggies.
- Add egg whites: Pour in the egg whites and let them sit undisturbed for 10–15 seconds.
- Gentle folds: Use a spatula to pull the eggs from the edges toward the center, creating soft folds.
- Stir in cottage cheese: When the eggs are about 70% set, fold in the cottage cheese.
- Finish cooking: Cook until the eggs are fully set but still glossy, tasting and adjusting the seasoning as needed.
- Serve: Enjoy immediately with toppings like hot sauce, salsa, or avocado.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.