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Creamy Cottage Cheese Scramble with Tomatoes and Chives

Soft, creamy scrambled eggs made richer with cottage cheese, finished with warm tomatoes and fresh chives for an easy, filling breakfast.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large eggs
  • 1/2 cup cottage cheese small-curd if possible
  • 1 tbsp butter or olive oil
  • 1 cup cherry tomatoes halved
  • 2 tbsp chopped chives
  • 1/4 tsp kosher salt plus more to taste
  • 1/8 tsp black pepper
To Serve (optional)
  • 2 slices toast or English muffins
  • hot sauce to taste

Equipment

  • Nonstick skillet
  • Silicone spatula
  • Mixing bowl

Method
 

  1. Whisk the eggs, cottage cheese, salt, and pepper in a bowl until mostly smooth.
  2. Heat the butter (or olive oil) in a nonstick skillet over medium-low heat.
  3. Add the halved tomatoes and cook for 60–90 seconds, just until warmed and glossy.
  4. Pour in the egg mixture and let it sit for a few seconds to begin setting.
  5. Gently push the eggs around with a spatula until soft curds form, 2–4 minutes.
  6. Turn off the heat while the eggs are still slightly glossy, then fold in the chives and adjust seasoning.
  7. Serve immediately, ideally on toast, with hot sauce if you like.

Notes

Make it smoother: Drain watery cottage cheese for 1 minute before mixing.
Add greens: Toss in a handful of spinach right before the eggs go in.
Cheese boost: Finish with cheddar or feta while the eggs are still warm.
Leftovers: Store up to 2 days and reheat gently to keep the eggs soft.