Pesto Cottage Cheese Eggs (Printable)

Fluffy eggs blended with basil pesto and creamy cottage cheese for a fresh, flavorful start to your day.

# Ingredient list:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or cream (optional)

→ Dairy

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

→ Herbs & Pesto

04 - 2 tablespoons basil pesto (store-bought or homemade)

→ Seasonings

05 - 1/4 teaspoon salt
06 - 1/8 teaspoon 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

# Step-by-Step Guide:

01 - Whisk eggs, milk or cream (if using), salt, and pepper in a medium bowl until uniform.
02 - Heat pesto in a nonstick skillet over medium-low heat for 30 seconds to release its aroma.
03 - Pour egg mixture into the skillet. Let it sit without stirring for 10 to 15 seconds before gently pushing eggs from edges toward the center with a spatula.
04 - When eggs begin to set but remain creamy, fold in cottage cheese and continue gently folding until eggs are softly scrambled and cheese is warmed.
05 - Take the skillet off heat immediately to prevent overcooking.
06 - Serve warm garnished with extra pesto, fresh basil leaves, grated Parmesan, and crusty bread or toast if desired.

# Expert Advice:

01 -
  • Protein-packed enough to keep you satisfied until lunch, and naturally gluten-free.
  • The pesto brings freshness and flavor without any extra sauce or seasoning fuss.
  • Ready in 10 minutes flat, which matters on mornings when you're rushing but don't want to compromise on taste.
02 -
  • Pull this off the heat the moment it looks done, because it will keep cooking from residual heat for another 30 seconds and turn rubbery if you wait.
  • The cottage cheese curdles if the pan is too hot, so medium-low is your friend here—patience is the secret ingredient.
03 -
  • Keep your heat modest and your movements slow—the best scrambled eggs are made by someone who isn't in a rush.
  • Taste as you go and season the cottage cheese separately if it feels bland, because it can sometimes absorb salt differently than the eggs.
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