Pesto Cottage Cheese Eggs (Printable)

Fluffy eggs enriched with basil pesto and creamy cottage cheese create a flavorful start.

# What You'll Need:

→ Eggs

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

→ Dairy

03 - 1/2 cup cottage cheese (full-fat or low-fat)

→ Herbs & Pesto

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

→ Seasonings

05 - 1/4 tsp salt
06 - 1/8 tsp 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 It:

01 - In a medium bowl, whisk together eggs, optional milk or cream, salt, and pepper until thoroughly combined.
02 - Heat a nonstick skillet over medium-low heat, add basil pesto, and warm gently for 30 seconds to release aroma.
03 - Pour the egg mixture into the skillet, let sit undisturbed for 10 to 15 seconds, then gently stir with a spatula, pushing eggs from edges toward the center.
04 - Once eggs start setting but remain creamy, fold in cottage cheese and continue gentle folding until eggs are softly scrambled and cheese is heated through.
05 - Remove skillet from heat immediately to prevent overcooking and preserve creaminess.
06 - Serve immediately, garnished with extra pesto, fresh basil, and grated Parmesan as desired; accompany with crusty bread or toast.

# Expert Advice:

01 -
  • The cottage cheese melts into tiny curds that make the eggs impossibly creamy without any extra effort
  • Pesto transforms ordinary scrambled eggs into something that feels like brunch at a cafe
  • Twenty grams of protein per serving keeps you full straight through lunch
02 -
  • Low and slow heat keeps these eggs tender and creamy instead of rubbery
  • Adding the cottage cheese at the right moment prevents it from breaking down completely
  • These eggs reheat surprisingly well in the microwave for thirty seconds
03 -
  • Ricotta works beautifully if you do not have cottage cheese on hand
  • A silicone spatula lets you scrape every last bit of pesto flavor from the pan
  • These eggs are just as good for dinner as they are for breakfast
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