Served with Cottage Cheese Pancakes
CREAMY COTTAGE CHEESE
AND CREAM CHEESE SCRAMBLED EGGS
This is a nice change of pace from ordinary scrambled eggs. I love cream cheese bits in my scrambled eggs and thought to change things up a bit by adding cottage cheese as well. A good thought it turns out, as this was delicious, plus the protein content in this breakfast just went up a notch.
If you like, you can garnish the scrambled eggs with chopped green onions. I love green onions and eggs. Check out my favorite omelet here.
Chopped fresh basil is another idea or chopped chives to garnish these eggs. Yum!
If this recipe is for one person, you can halve the recipe, or keep in mind that leftovers store quite well in the refrigerator.
If you would like to add even more protein to your breakfast, you could think of crumbling sausage or adding cooked bacon bits in with the scrambled eggs.
This egg recipe would be wonderful with sliced tomato on the side, or fry the tomatoes and sprinkle with Italian seasoning while frying in light-tasting olive oil. Such a delicious side with the eggs.
You could also serve this breakfast with slices of bacon or your favorite breakfast sausages.
This low-carb breakfast will satiate for hours. Enjoy!
If you like, serve the scrambled eggs with these Cottage Cheese Pancakes - here.
More great breakfast recipes that you may enjoy:
Ham and Cheese Puff Breakfast Casserole
1 tbsp extra-light olive oil (15 mL)
4 large eggs
2 tbsp whipping cream, OR heavy cream, OR (30 mL)
almond milk
1/4 tsp salt (1 mL)
1/8
tsp black pepper (0.5 mL)
1/4
cup cottage cheese (60 mL)
2 tbsp cream cheese (30 mL)
Pour olive oil into large nonstick frying pan.
In
medium bowl, whisk eggs with whipping cream, OR heavy cream, OR almond milk, salt and black
pepper. Heat oil in frying pan over
medium heat and pour egg mixture into the pan.
Keep lifting the eggs with a spatula until they are beginning to
set. Sprinkle cottage cheese over top
and bits of cream cheese. Remove from
heat before eggs become too firm. Serve
right away.
Yield: 2 servings
1
serving
162.6
calories
9.0
g protein
13.3
g fat
0 g fiber
1.5
g net carbs
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