Pesto Cottage Cheese Eggs (Printable Version)

Fluffy eggs enriched with basil pesto and creamy cottage cheese for a vibrant, protein-rich start.

# Components:

→ 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

# Directions:

01 - In a medium bowl, whisk together eggs, milk or cream if using, salt, and pepper until thoroughly blended.
02 - Heat a nonstick skillet over medium-low heat and add basil pesto. Gently warm for 30 seconds to release its aroma.
03 - Pour the egg mixture into the skillet. Allow it to sit undisturbed for 10 to 15 seconds, then gently stir with a spatula, pushing eggs from the edges toward the center.
04 - When eggs start to set but remain creamy, fold in cottage cheese. Continue to gently fold until eggs are softly scrambled and cheese is warmed through.
05 - Remove the skillet from heat immediately to prevent overcooking.
06 - Plate the eggs and garnish with extra pesto, fresh basil leaves, and grated Parmesan cheese if desired. Serve alongside crusty bread or toast.

# Expert Tips:

01 -
  • It's ready in 10 minutes but tastes like you spent way more time on it.
  • The cottage cheese gives you real protein without feeling heavy, and the basil pesto brings a brightness that regular eggs just don't have.
  • It works for breakfast, brunch, or even a light dinner when you don't want anything complicated.
02 -
  • Medium-low heat is non-negotiable here, because high heat turns this creamy dream into scrambled rubber.
  • The eggs will look slightly underdone when you plate them, and that's exactly right, because they keep cooking from their own heat.
  • If you use cold cottage cheese straight from the fridge, it'll make the pan temperature drop, so let it sit out for a few minutes first if you think of it.
03 -
  • Room-temperature ingredients cook more evenly, so pull the eggs and cottage cheese out of the fridge while you're making your coffee.
  • A pinch of freshly grated nutmeg stirred into the eggs before cooking adds an almost imperceptible richness that people can taste but can't quite name.
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