Pesto Cottage Cheese Eggs (Printable)

Fluffy eggs combined with basil pesto and creamy cottage cheese for a vibrant, protein-rich start.

# Ingredient List:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or cream (optional, for added creaminess)

→ 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

# Directions:

01 - Whisk together eggs, milk or cream if using, salt, and pepper in a medium bowl until smooth.
02 - Heat a nonstick skillet over medium-low heat and gently warm the basil pesto for about 30 seconds to release its aroma.
03 - Pour the egg mixture into the skillet, allow to sit undisturbed for 10 to 15 seconds, then gently stir using a spatula, moving eggs from the edges toward the center.
04 - When the eggs begin to set but remain creamy, fold in the cottage cheese and continue folding gently until eggs are softly scrambled and cheese is warmed.
05 - Remove the skillet from heat to prevent overcooking. Serve immediately, garnished with extra pesto, fresh basil leaves, and grated Parmesan if desired. Accompany with crusty bread or toast.

# Expert Tips:

01 -
  • It's packed with protein but tastes nothing like health food—it's genuinely luxurious and satisfying.
  • The whole thing comes together in 10 minutes, making it perfect for days when you want something special but don't have much time.
  • Cottage cheese adds a silky texture most people don't expect in scrambled eggs, turning it into something memorable.
02 -
  • Low heat is non-negotiable. I learned this by overshooting the temperature and ending up with rubbery eggs—medium-low keeps everything tender and the cottage cheese doesn't separate.
  • The cottage cheese should be folded in at the very end when the eggs are still soft, or it won't warm through evenly and might look like flecks instead of a creamy blend.
03 -
  • Keep pesto jars in the freezer and thaw one overnight—it's always ready and the quality doesn't suffer.
  • If your cottage cheese is unusually watery, spoon off a little liquid before folding it in, so the eggs don't become weepy.
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