Ingredients:

  • 3 Large Eggs
  • 1/4 cup (60g) Cottage Cheese (2% or 4% fat)
  • 1 Tablespoon (15g) Plain Greek Yogurt (2% or full fat)
  • 1 teaspoon (5g) Unsalted Butter
  • 1 teaspoon (2g) Fresh Chives, finely snipped
  • 1/4 teaspoon Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. In a small bowl, vigorously whisk the 3 eggs until just combined and slightly aerated.
  2. Gently whisk in the cottage cheese and Greek yogurt until the mixture is mostly smooth but still has some small curds visible. Season aggressively with salt and pepper.
  3. Place the non-stick pan over low to medium-low heat. Add the butter and allow it to melt completely until it foams slightly.
  4. Pour the egg mixture into the warm pan. Let it sit undisturbed for 30–45 seconds until the edges just begin to set.
  5. Using a rubber spatula, gently push the cooked egg from the edges toward the centre, tilting the pan so the uncooked egg flows underneath. Repeat this process slowly around the pan.
  6. Continue folding gently until the eggs are mostly set but still look slightly wet and glossy.
  7. Immediately remove the pan from the heat source, as residual heat will finish cooking them perfectly.
  8. Transfer immediately to a warm plate. Garnish generously with the freshly snipped chives and serve.