Never eat boring eggs again! As a Registered Dietitian, I’m always looking for fun ways to add more onto your plate and these 10 Minute Scrambled Eggs with Cottage Cheese, Spinach and Pesto will take your breakfast routine to the next level. Like our easy meal prep cottage cheese pancakes and delicious cottage cheese snack with fresh fruit, these cottage cheese scrambled eggs combine the power of protein, fiber, and nourishing fats (yes, the PFF combo!) into a nourishing breakfast that will have you excited to wake up in the morning!
Scrambled eggs have always been a go-to breakfast for me and the family. Not only are they pretty quick to make, they’re also so versatile. You can add in any veggies or protein you want and serve with toast to build a balanced breakfast that will start your day off on the right foot.
Lately, I’ve been seeing some creative ways that people are using cottage cheese. I’ve always added other cheeses to my eggs (like feta in these meal prep breakfast burritos) so I thought why not try them with cottage cheese. Cottage cheese is packed full of so many delicious nutrients (more on that here) and I thought they would increase the scrambled eggs fluffiness. Boy was I right!
In just a few minutes, you can whip up this tasty breakfast that combines the creaminess of cottage cheese, the goodness of spinach, and the flavor punch of pesto for a nourishing, easy meal that the whole family will love!
What You Need to Make Cottage Cheese Scrambled Eggs & Substitutions
Eggs: Eggs are a staple in our house! It’s one of the easiest ways to add protein to any dish. I’ll add them to salads, sandwiches, a savory oat recipe… almost anything to create a nourishing meal (more well-balanced meal ideas here). I also love how versatile they are – you can fry ‘em, poach ‘em, and scramble them. Serve them on their own, in a breakfast burrito, or mixed with veggies and cheese. The options are endless!
If you don’t eat eggs or don’t have any onhand, you can turn this recipe into a tofu scramble.
Cottage cheese: The cottage cheese adds a creamy texture to this recipe which makes the eggs taste richer and adds a mild tangy flavor that compliments the eggs. If you’re not a fan of cottage cheese, try ricotta or Greek yogurt for a creamy texture.
Spinach: A handful of spinach adds some flavor and texture to the eggs. You can swap it out for kale, arugula, or any leafy greens you prefer.
Pesto: Pesto not only adds a burst of flavor but also adds nourishing fats to this dish (which helps unlock the goodness of the leafy greens). Don’t have pesto? No problem. Use a drizzle of olive oil, some fresh herbs, and a pinch of garlic powder for a similar flavor profile.
How to make Cottage Cheese Scrambled Eggs
Whisk together the eggs then add the cottage cheese and season with salt and pepper.
In a frying pan over medium heat, melt the butter. Saute the spinach until it’s wilted, 2 to 3 minutes.
Pour in the egg mixture, gently stirring with a spatula or wooden spoon in a circular motion – scrambling the eggs as they cook.
Cook for 3 to 4 minutes or until the eggs are nearly set but still a bit wet. Remove from the heat and stir in the pesto. Serve with toast and enjoy!
Tips for Making Fluffy Scrambled Eggs
Fluffy scrambled eggs are the best but they’re not always the easiest to make. Here are a few tips for making the fluffiest scrambled eggs!
Low and slow: Cook your eggs over low to medium-low heat. High heat can lead to overcooked, rubbery eggs. Patience is key for fluffiness.
Stir regularly: Stir the eggs gently in an intermittent manner – I recommend in a circular motion. This will help create soft, fluffy eggs, while vigorous stirring can break them into tiny, overcooked pieces.
Take ‘em off early: Trust me! This is key to perfectly scrambled eggs. Remove from the heat when they are ALMOST done (so still a little bit wet). The eggs will continue to cook slightly from the residual heat without getting spongy.
Mistakes and Fixes
Here are a few common mistakes people make when making scrambled cottage cheese eggs.
Overcooking: Overcooked eggs can become rubbery and lose their creaminess. To fix this, cook the eggs on lower heat and remove them from the pan just before they’re fully set. They’ll continue to cook from the heat of the pan.
Over-stirring: Over-stirring the eggs can lead to rubbery and dry eggs. As mentioned before, make sure to stir the eggs in a gentle circular motion.
Not enough seasoning: Eggs need a good amount of salt and pepper to bring out their flavor. If your eggs taste bland, try adding a bit more seasoning.
Eggs: Eggs are a breakfast staple for a reason. They are a fantastic source of protein, vitamin B12, and selenium. Eating eggs can also help increase your HDL (high-density lipoprotein aka the “good” cholesterol). Studies have shown that people who have higher levels of HDL tend to have a lower risk of heart disease and stroke.
Cottage cheese: Cottage cheese is a protein powerhouse – about 15g of protein in 1 serving. It’s rich in casein protein, which is slow-digesting and can help keep you feeling full and satisfied for longer. It’s also an excellent source of calcium and other essential nutrients like Vitamin B12 (almost 30% of you DV!), selenium, and riboflavin. Enjoy it as a snack like this high protein strawberry ice cream and this cottage cheese bowl with peaches, mint, and honey or pump up your breakfast by adding it to pancakes (like this recipe) or your scrambled eggs.
Spinach: I always try to have a bin of spinach in my fridge at all times. You can throw it into a salad, add it to a breakfast bake, or saute it into some eggs and you will get all the benefits of this leafy green. Rich in fiber, vitamin A, C, and K, and iron, spinach is one of those nutrient-rich veggies that’s so versatile you’ll always want to have some onhand.
How to Meal Prep Eggs!
I know what you’re thinking – you can meal prep eggs? The short answer is YES! You can meal prep anything. Eggs can be a little trickier than other recipes but there are a couple of ways you can meal prep this recipe for quick grab-and-go breakfasts.
On their own: I know, I know. This sounds a little out there but these spinach and pesto cottage cheese eggs are actually delicious over the next couple of days! The cottage cheese increases the water content in the eggs so they reheat nicely without drying out. Double or triple the recipe and store in the fridge for up to 5 days. Reheat them in a frying pan or in the microwave and enjoy!
Breakfast burritos: I wish I’d developed this recipe sooner – it would have been an amazing filler in my meal prep breakfast burritos (one of my fave one-handed breakfasts when I was newly postpartum with Indie). To make it you will want to double or triple the scrambled egg recipe, wrap in a whole wheat wrap, and freeze in a sealable freezer bag. When ready to eat, pop in the toaster oven (or a panini maker) and toast until warmed through and enjoy!
Breakfast sandwiches: Did you know you can meal prep breakfast sandwiches? To turn these eggs into an easy meal prep breakfast, all you have to do is toast 4 to 8 english muffins, a slice of cheese (cheddar or swiss would be delish!), and then the egg mixture. Wrap it in saran wrap and store in a sealable freezer bag. When ready to eat, unwrap, pop in the toaster oven (add in some tomato or avocado if you want) and voila!
Meal prepping cottage cheese eggs can save you time and ensure you have a nutritious breakfast ready to go, even on the busiest of mornings.
How to Elevate These Eggs
Pump up the veggies: Boost the nutrition and flavor by adding sautéed or roasted vegetables like bell peppers, mushrooms, cherry tomatoes, or asparagus.
Herb them up: Add a pop of freshness and color by mixing in chopped fresh herbs like chives, parsley, basil, or dill.
Turn it into the ultimate avocado toast: Avocado toast is still one of my favorite breakfasts. Turn these cottage cheese scrambled eggs into the ultimate brekky. Toast up some sourdough, smash on the avocado, top with the eggs and finish with a sprinkle of chili flakes. Chef’s kiss!
Get saucy: This MAY be controversial… but sauce up your eggs for an extra dose of flavor. I love hot sauce, chili crispy oil, salsa, and even ketchup with my eggs.
If you make this, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! XoPrint
These 10 Minute Light and Fluffy Scrambled Eggs with Cottage Cheese, Spinach and Pesto will take your breakfast routine to the next level. This recipe combines the power of protein, fiber, and nourishing fats (yes, the PFF combo!) nourishing breakfast that will have you excited to wake up in the morning!
- 4 eggs
- ½ cup cottage cheese
- ½ cup chopped spinach
- 2 tsp pesto
- Salt and pepper
Whisk together the eggs then add the cottage cheese and season with salt and pepper.
In a frying pan over medium heat, melt the butter. Saute the spinach until it’s wilted, 2 to 3 minutes. Pour in the egg mixture, gently stirring with a spatula or wooden spoon in a circular motion – scrambling the eggs as they cook. Cook for 3 to 4 minutes or until the eggs are nearly set but still a bit wet. Remove from the heat and stir in the pesto.
Serve with toast and enjoy!
Substitute cottage cheese for ricotta cheese or Greek yogurt
Substitute spinach for kale or arugula
- Prep Time: 5
- Cook Time: 5
- Category: Breakfast
- Method: Stove Top