Pesto Cottage Cheese Eggs (Printable Version)

Fluffy eggs combined with basil pesto and creamy cottage cheese for a fresh morning meal.

# What You Need:

→ Eggs

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

→ Dairy

03 - ½ cup cottage cheese (120 g), full-fat or low-fat

→ Herbs & Pesto

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

→ Seasonings

05 - ¼ teaspoon salt
06 - ⅛ 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 Make:

01 - Whisk together the eggs, milk or cream if using, salt, and pepper in a medium bowl until smooth.
02 - Heat a nonstick skillet over medium-low heat and gently warm the basil pesto 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.
04 - Using a spatula, gently stir the eggs, pushing them from the edges toward the center.
05 - When eggs begin to set but remain creamy, fold in the cottage cheese and continue to cook gently until softly scrambled and the cheese is warmed through.
06 - Remove the pan from heat immediately to prevent overcooking. Serve hot, garnished with extra pesto, fresh basil leaves, and grated Parmesan if desired. Accompany with crusty bread or toast.

# Cooking Tips:

01 -
  • You get 20 grams of protein in under 10 minutes, which means you'll actually stay full until lunch.
  • The pesto transforms ordinary eggs into something that tastes restaurant-quality but requires zero fancy technique.
  • It's naturally gluten-free and works for vegetarians, so it fits most tables without fuss.
02 -
  • Medium-low heat is non-negotiable, because the moment you crank it up, the cottage cheese separates and the eggs turn rubbery instead of creamy.
  • Removing the pan from heat while the eggs still look slightly wet is the trick that keeps them soft, because carryover cooking does the rest.
03 -
  • Use full-fat cottage cheese if you find it, because it creates a silkier texture and the difference is noticeable even to people who think they don't like cottage cheese.
  • If your pesto is cold from the fridge, warming it in the pan first releases the flavor and prevents it from getting lost in the eggs.
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