High-Protein Cottage Cheese Egg Bowl
A warm bowl of soft eggs folded through cottage cheese. It has about 30g of protein and takes one pan and five minutes.
Method
- Let the cottage cheese sit out while you get everything else ready. Cold from the fridge it never blends in properly.
- Whisk the eggs with a pinch of salt.
- Melt the butter in a small non-stick pan on low. Low, not medium. This is the whole trick.
- Pour in the eggs and wait. When they just start to set at the edges, stir in the cottage cheese.
- Keep the heat gentle and fold slowly until the curds are soft and a little wet.
- Tip into a bowl, scatter the spring onion and chilli flakes over the top, and eat straight away.
A warm bowl of soft eggs folded through cottage cheese. It has about 30g of protein and takes one pan and five minutes.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 30 g
- Carbs
- 4 g
- Fat
- 17 g
- Sugar
- 3 g
- Sodium
- 390 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
I ate this most mornings the winter I was trying to hit a protein target without choking down another shake. The cottage cheese melts into the eggs and you stop being able to taste it as a separate thing, which is the point if cottage cheese usually puts you off. Keep the heat low or the curds go rubbery and weep water.
Substitutions
- Cottage cheese: ricotta works, though it is richer and less tangy — Butter: a neutral oil is fine, you just lose a bit of flavour|Spring onion: chives, or a pinch of everything-bagel seasoning
Serving suggestions
Good on its own, better torn over a slice of toasted sourdough. A few cherry tomatoes on the side cut through the richness.
Storage
Best fresh. If you must, keep it covered in the fridge for a day.
Reheating
Reheat in a pan on low with a splash of water. The microwave makes the eggs squeak.
Equipment
- Small non-stick pan
- Whisk or fork
- Silicone spatula
Variations
- Everything bowl
- fold in a spoon of pesto at the end
- Spicy
- stir through a teaspoon of harissa with the cottage cheese
- Green
- add a handful of baby spinach just before the cheese
Why it works
Cottage cheese is mostly casein protein and water. Folding it into barely-set eggs off a low heat lets it soften and coat the curds instead of splitting, so you get a creamy bowl rather than watery scramble.
Frequently asked questions
Does it taste like cottage cheese?
Not really once it melts in. If you dislike the lumps, mash it with a fork first.
Can I use egg whites only?
Yes, use four whites. It is leaner but a little less rich.
Is this good cold?
It is edible cold but the texture is much nicer warm.
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