COTTAGE CHEESE SCRAMBLED EGGS
creamy & healthy scrambled eggs made using cottage cheese
Provided by Lauren Schmidt
Time 5m
Number Of Ingredients 2
Steps:
- Heat large skillet over medium heat. Very lightly grease the pan with oil or butter, if your skillet is a high quality non-stick pan greasing is optional but some egg may stick.
- Crack 4 eggs into a bowl and add cottage cheese.
- Pour eggs and cheese into the hot skillet. Using a heavy spatula (silicone works best) move the eggs quickly and evenly around the pan. Continue to move the eggs the whole time they are cooking, scraping them around the pan paying attention to the spots that are cooking quickly. Keep moving and scraping the eggs around the pan until they start to thicken. As they start to thicken start to move the eggs together into one lump of eggs continuing to move them until they are thickened to your liking, this usually will take 3-4 minutes from start to finish.
- Transfer cooked eggs to a plate and garnish with salt, pepper, and fresh herbs if preferred.
Nutrition Facts : Calories 153 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 373 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize half the dish, Sodium 199 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
HIGH PROTEIN SCRAMBLED EGGS WITH COTTAGE CHEESE
Steps:
- In a medium bowl, whisk the eggs, cottage cheese, kosher salt and black pepper, to taste with a fork.
- Heat a medium nonstick skillet over medium-low heat and spray with oil. When warm, pour the eggs in.
- Using a rubber spatula, slowly scrape sections of eggs to the center of the pan as the bottom starts to set, creating soft folds for about 1 1/2 to 2 minutes total until just set.
- Remove from the heat and serve.
Nutrition Facts : ServingSize 1 /2 of eggs, Calories 173 kcal, Carbohydrate 1.5 g, Protein 17.5 g, Fat 10.5 g, SaturatedFat 3.5 g, Cholesterol 377 mg, Sodium 327 mg, Sugar 1 g
CHEESE EGGS
Super easy and tasty! USe your favorite hard cheese--cheddar, swiss, etc. I like a very sharp cheddar. With a teflon pan you can use your fork to loosen them and slide out of the pan--very easy cleanup. Thank you *Derf* for the photo. You made my recipe look even better than it tastes!
Provided by firefly68
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Grate cheese and break eggs into a dish but don't stir them.
- Heat a small frypan on medium heat and melt butter; if possible use a pan that the eggs will just fit into, covering the entire pan. When butter bubbles nicely, pour in the eggs, smother with the cheese, sprinkle with chopped chives or green onions if desired, and cover the pan. Turn heat to lowest setting; if using an electric stove you can turn the heat off.
- Leave eggs covered for 5 minutes, making your toast while you wait. No peeking! Whites will be set and yolks runny.
COTTAGE SCRAMBLED EGGS
Make and share this Cottage Scrambled Eggs recipe from Food.com.
Provided by SharleneW
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put eggs, cottage cheese, salt and pepper into blender.
- Blend until smooth.
- In a small fry pan, melt enough butter to coat bottom.
- Pour eggs into fry pan.
- Without stirring, gently push cooked portion to center and continue until all eggs are fully cooked but not dry.
- Note: You can also just whisk all ingredients together, but cheese won't be fully integrated.
CREAMY COTTAGE CHEESE SCRAMBLED EGGS
A nice change from regular scrambled eggs. These eggs come out creamy and soft. Perfect with a slice of tomato and turkey bacon for a delicious and fast low-carb breakfast.
Provided by Kitchen Kitty
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.
- Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 1.9 g, Cholesterol 391.5 mg, Fat 17 g, Fiber 0.1 g, Protein 16.2 g, SaturatedFat 7.6 g, Sodium 295 mg, Sugar 0.9 g
JOAN'S COTTAGE CHEESE & EGGS
Make and share this Joan's Cottage Cheese & Eggs recipe from Food.com.
Provided by Ian Magary
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together in bowl.
- Crunch up hard boiled eggs into small pieces and serve cold, or if you use the eggs right out of the pot, it will be luke warm.
- Enjoy!
Nutrition Facts : Calories 438, Fat 23.4, SaturatedFat 11.7, Cholesterol 470.4, Sodium 1046.8, Carbohydrate 12.1, Sugar 7.1, Protein 43.1
JOAN'S MACARONI AND CHEESE
Provided by Food Network
Time 55m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
JOAN'S MACARONI AND CHEESE
Provided by Food Network
Time 55m
Yield 10 servings
Number Of Ingredients 32
Steps:
- Preheat oven to 350 degrees F.
- Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
- Preheat oven to 350 degrees F.
- Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
- Preheat oven to 350 degrees F.
- Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
- Preheat oven to 350 degrees F.
- Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
JOAN'S GREEN NOODLE RING (SPINACH PASTA)
This is from my MIL. It sounded a little different and colorful! Note: This is made with spinach pasta not fresh spinach.
Provided by Oolala
Categories Cheese
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Boil noodles in salted water about 7 minutes.
- Drain noodles and put into a bowl with the egg yolks, cottage cheese, sour cream and pepper.
- Mix with the noodles.
- Beat the egg whites and fold into the noodle mixture.
- Grease a ring mold very well.
- Put the mixture into the mold and cover with foil.
- Place mold in another pan with some water and bake at 300 degrees for 1 1/2 hours.
Nutrition Facts : Calories 231.3, Fat 6.3, SaturatedFat 2.9, Cholesterol 114.5, Sodium 194.7, Carbohydrate 29.9, Fiber 4, Sugar 0.4, Protein 12.8
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