Ingredients:

  • 4 Large Eggs
  • ⅓ cup Whole Milk Cottage Cheese (4% Fat)
  • ¼ teaspoon Freshly Ground Black Pepper
  • ¼ teaspoon Fine Sea Salt
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon Fresh Chives (finely chopped)

Instructions:

  1. Combine the four large eggs, sea salt, and freshly ground black pepper in a mixing bowl. Gently fold in the cottage cheese. Whisk just enough to break up the yolks and distribute the cottage cheese, ensuring the curds remain mostly intact.
  2. Place a medium non-stick pan over low to medium-low heat. Add the tablespoon of unsalted butter and allow it to fully melt, coating the bottom of the pan without browning.
  3. Pour the entire cottage cheese egg mixture into the warmed pan. Let the mixture sit undisturbed for 30–60 seconds until the edges just start setting.
  4. Using a rubber spatula, gently push the cooked egg from the edges toward the centre, tilting the pan so the uncooked liquid flows underneath. Repeat this push-and-fold motion slowly and continuously for 5–7 minutes, cooking the eggs slowly to create large, soft, creamy curds.
  5. Stop cooking when the eggs are mostly set but still slightly moist and glossy. Immediately remove the pan from the heat, as the residual warmth will complete the cooking process.
  6. Stir through half of the fresh chives. Spoon the scramble onto warm plates immediately and garnish with the remaining chives and a final grind of black pepper, if desired.