Pesto Cottage Cheese Eggs (Print)

Fluffy eggs combined with basil pesto and creamy cottage cheese for a flavorful start.

# Components:

→ Eggs

01 - 4 large eggs
02 - 2 tbsp milk or cream (optional)

→ Dairy

03 - 1/2 cup cottage cheese (full-fat or low-fat)

→ Herbs & Pesto

04 - 2 tbsp basil pesto (store-bought or homemade)

→ Seasonings

05 - 1/4 tsp salt
06 - 1/8 tsp freshly ground black pepper

→ Garnish (optional)

07 - Fresh basil leaves
08 - Extra pesto
09 - Grated Parmesan cheese
10 - Crusty bread or toast, for serving

# Method:

01 - In a medium bowl, whisk together eggs, optional milk or cream, salt, and pepper until well combined.
02 - Heat a nonstick skillet over medium-low heat; add pesto and warm gently for 30 seconds to release aroma.
03 - Pour egg mixture into skillet; let sit undisturbed for 10 to 15 seconds, then gently stir using a spatula, pushing eggs from edges toward center.
04 - When eggs are starting to set but remain creamy, add cottage cheese and gently fold until eggs are softly scrambled and cheese is warmed through.
05 - Remove skillet from heat immediately to prevent overcooking.
06 - Serve hot, garnished with extra pesto, fresh basil, and grated Parmesan if desired; accompany with crusty bread or toast.

# Expert Advice:

01 -
  • Protein hits hard without tasting like a protein shake, keeping you satisfied way past mid-morning.
  • The pesto brings a brightness that makes your kitchen smell incredible the moment it hits the warm pan.
  • It comes together faster than toast, so even rushed mornings feel a little more special.
02 -
  • Medium-low heat is not a suggestion—high heat scrambles eggs too fast and squeezes out all the moisture, turning everything grainy and sad.
  • The cottage cheese should go in when the eggs are still quite wet; if you wait until they look fully set, it won't blend and you'll get chunks instead of creaminess.
03 -
  • Keep the heat lower than you think you need to; scrambled eggs that take seven minutes taste better than ones that take four.
  • Add the cottage cheese in the last twenty seconds of cooking so it stays creamy instead of becoming rubbery.
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