Pesto Cottage Cheese Eggs (Printable)

Fluffy eggs combined with basil pesto and cottage cheese for a creamy, flavorful start to your morning.

# What You’ll Need:

→ Eggs

01 - 4 large eggs
02 - 2 tbsp whole milk or cream (optional for extra creaminess)

→ Dairy

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

→ 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

# Directions:

01 - In a medium bowl, whisk together eggs, milk or cream if using, salt, and black pepper until fully combined.
02 - Heat a nonstick skillet over medium-low heat and add pesto, warming gently for 30 seconds to release aroma.
03 - Pour egg mixture into the skillet; allow to set undisturbed for 10 to 15 seconds, then gently stir with a spatula, pushing the eggs from edges toward center.
04 - When eggs begin to set but remain creamy, fold in cottage cheese and continue cooking gently until eggs are softly scrambled and cheese is warmed through.
05 - Remove skillet from heat immediately to prevent overcooking. Serve hot with optional garnishes such as extra pesto, fresh basil leaves, and grated Parmesan. Accompany with crusty bread or toast if desired.

# Expert Hints:

01 -
  • Cottage cheese adds a surprising creaminess and serious protein without making things heavy or dense.
  • The pesto does all the flavor work so you're not stuck seasoning with just salt and pepper.
  • It takes ten minutes total, which means you can actually make this on a weekday without stress.
02 -
  • Medium-low heat is non-negotiable here—if your skillet is too hot, the pesto burns and turns bitter, and the eggs tighten up instead of staying creamy.
  • The moment cottage cheese hits the pan, it only needs about fifteen more seconds of stirring, because it's already cooked and you're just warming it through.
03 -
  • Always whisk your eggs before they hit the pan because lumpy bits cook at different rates and you'll end up with inconsistent texture.
  • If you accidentally let it cook a little too long, a small splash of milk stirred in at the last second can rescue it back to creamy.
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