Grammy's Kitchen · Scrambled Eggs · Scrambled Eggs with Cottage Cheese
One of 34 scrambled eggs recipes we measured
47 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 8% |
| protein add | 12% | 0% |
| liquid | 0% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 4 large eggs |
| 56 g | 1/2 cup cottage cheese |
| 2 g | 1/4 teaspoon salt |
| 0 g | 1/8 teaspoon ground black pepper |
| 14 g | 1 tablespoon unsalted butter |
Method: 3 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I did this and used the eggs to make a spinach breakfast wrap, with a whole grain tortilla. It tasted like the Starbucks egg white feta spinach wrap, except a million times better. The cottage cheese makes the eggs firm up really well. I used a bit more cottag” — a cook, 5.0★
“First time trying this combo of cottage cheese and eggs! I was surprised how easy and delicious. Because the cheese adds a lot of extra moisture I recommend making the recipe as written and not be tempted to add extra cottage cheese or it could get soggy (like” — a cook, 5.0★