Ingredients:

  • 4 large eggs (approx. 200 g total without shells)
  • 1/2 cup cottage cheese (120 g) — small-curd or creamed
  • 1 tablespoon unsalted butter (14 g) OR 1 teaspoon neutral oil (5 mL)
  • 2 tablespoons whole milk or cream (30 mL) — optional
  • 1/4 teaspoon fine sea salt (1.5 g) — adjust to taste
  • 1/8 teaspoon freshly ground black pepper (0.25 g)
  • 1 tablespoon fresh chives, finely chopped (6 g) — plus extra for garnish
  • Optional: 1/2 cup baby spinach, roughly chopped (15 g)
  • Optional: 1/4 cup halved cherry tomatoes (40 g)
  • Optional: 2 tablespoons grated cheddar or crumbled feta
  • For serving/garnish: extra chives, cracked black pepper, hot sauce, or lemon wedge

Instructions:

  1. Crack eggs into a medium bowl. Add milk (if using), salt, and pepper. Whisk until uniform and slightly frothy. Stir in cottage cheese and chopped chives; set aside.
  2. Place an 8–10 inch nonstick or well-seasoned skillet over medium-low heat. Add butter or oil and let it melt or heat until it just shimmers; do not brown.
  3. Pour the egg and cottage cheese mixture into the pan. Let sit undisturbed for 10–15 seconds so the edges set slightly.
  4. Using a silicone or wooden spatula, push the set edges toward the center and tilt the pan so runny egg flows to the edges. Continue folding and pushing every 20–30 seconds, keeping the heat low to form soft curds.
  5. Add mix-ins if using: add spinach after the first minute so it wilts; add cherry tomatoes or grated cheese in the final 30–45 seconds to warm or melt.
  6. Remove the pan from heat when eggs are mostly set but still glossy and slightly custardy. They will continue to cook off the heat. Aim for large, soft curds with no visible raw liquid.
  7. Taste and adjust salt and pepper. Plate immediately and garnish with extra chives, cracked black pepper, a squeeze of lemon, or a dash of hot sauce.