Creamy Cottage Cheese Scrambled Eggs with Canadian Bacon

Photo: avlxyz · CC BY-SA 2.0 · source

Cottage cheese whisked into eggs melts into the softest, creamiest scramble you've made, with twice the protein. Served with seared Canadian bacon, juicy tomatoes and a slice of sourdough toast.

Ingredients

• 8 large eggs
• 1½ cups liquid egg whites
• 1 cup low-fat cottage cheese
• 6 oz Canadian bacon (about 12 slices)
• 1 cup grape tomatoes, halved
• 2 green onions or a few chives, sliced
• 4 thin slices sourdough

From your pantry: 2 tsp butter, ¼ tsp salt, pepper.

Instructions

1. Whisk the eggs, egg whites, cottage cheese, salt and pepper in a bowl. Toast the sourdough.
2. Sear the Canadian bacon in a large nonstick skillet over medium-high heat until browned at the edges, about 1 minute per side. Move to plates.
3. Lower the heat to medium-low and melt the butter. Pour in the eggs and let them sit until the edges just begin to set, then slowly push them toward the center with a spatula, letting big soft curds form, 3 to 5 minutes.
4. Take the pan off the heat while they still look a little wet; they finish cooking on the way to the plate.
5. Serve with the Canadian bacon, tomatoes, toast and a scatter of green onions.

Tip: Low heat matters most here. Cottage cheese weeps and turns the eggs watery if they boil, so stir gently and pull them early.

Nutrition per serving

Good for

Adapted from Eating Bird Food.

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