Pesto Cottage Cheese Eggs (Printable)

Fluffy eggs blended with basil pesto and creamy cottage cheese for a vibrant morning meal.

# What You'll Need:

→ Eggs

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

→ Dairy

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

→ Herbs & Pesto

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

→ Seasonings

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

→ Garnish (optional)

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

# How-To:

01 - In a medium mixing bowl, whisk together the eggs, milk or cream if using, salt, and pepper until evenly blended.
02 - Heat a nonstick skillet over medium-low heat, add the basil pesto, and gently warm for 30 seconds to release its aroma.
03 - Pour the egg mixture into the skillet and let it sit undisturbed for 10 to 15 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
04 - Once the eggs begin to set but remain creamy, fold in the cottage cheese gently, continuing to cook until the eggs are softly scrambled and the cheese is warmed through.
05 - Take the skillet off the heat promptly to avoid overcooking the eggs.
06 - Serve immediately, garnished with additional pesto, fresh basil leaves, and grated Parmesan if desired. Accompany with crusty bread or toast.

# Expert Advice:

01 -
  • Your eggs go from ordinary to restaurant-quality creamy without any weird tricks or fussy technique.
  • Twenty grams of protein per plate means you're actually fueled, not hungry again in an hour.
  • It feels fancy enough for guests but simple enough that you can make it with your eyes closed.
02 -
  • The biggest mistake is cooking them on too high heat or walking away while they're in the pan because cottage cheese scrambled eggs go from creamy to chalky in about 30 seconds flat.
  • Don't mix everything together before you start cooking, add the cottage cheese at the very end so it stays in little creamy pockets instead of disappearing into the eggs.
03 -
  • Medium-low heat is non-negotiable because you're building something delicate and fast heat turns it grainy.
  • Taste the pesto before you use it, because some store-bought ones are saltier than others and you might want to skip extra salt.
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