Cottage Cheese Scrambled Egg Skillet

I love having an egg for breakfast.  And recently, I’ve been trying to add more protein to my diet and this is such a great way to do it.

This takes a simple scrambled egg skillet, but instead of adding shredded cheese, includes protein-rich cottage cheese, resulting in creamy, satisfying eggs for breakfast.

Sunday Funday

Eggs

• Breakfast Pizza from Karen's Kitchen Stories
• Cottage Cheese Scrambled Egg Skillet from Amy's Cooking Adventures
• Egg Ghee Roast from Mayuri's Jikoni
• Deviled Egg Dip from A Day in the Life on the Farm
• Deviled Quail Egg Shrimp Canapés from Food Lust People Love
• Indo Chinese Style Chilly Omelette Stir Fry from Sneha's Recipe
• Pickled Quail Eggs from Culinary Cam

Cottage Cheese Scrambled Egg Skillet

2 tablespoons olive oil or butter

½ small onion, diced, about ¼ cup

½ red bell pepper, diced, ¼ cup

1 clove garlic, minced

8 eggs, lightly beaten

1 cup (packed) fresh spinach, chopped

4 ounces cottage cheese

Heat the oil in a large skillet over medium heat.  Add the onion and bell pepper and cook until softened, about 5 minutes.

Stir in the garlic and cook for another minute.

Add the eggs and cook, stirring occasionally until they are about halfway cooked, then stir in the spinach and cottage cheese.  Continue cooking until the eggs are cooked through, spinach is wilted, and moisture has mostly cooked off the cottage cheese.

Serve with a side of whole wheat toast

Serves 4