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Cottage Cheese Scramble
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(3 servings)
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- 1/3 cup instant nonfat dry milk
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1/4 cup water
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3 eggs
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1/2 cup cottage cheese
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1/4 teaspoon salt
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1 dash pepper
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2 Tablespoons butter
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1 Tablespoon chives - chopped
This recipe produced very creamy, smooth scrambled eggs. The cottage cheese adds a lot of volume to the scramble, so it appeared that I'd used 6 eggs instead of just 3. I don't quite understand the use of dry milk. It didn't add anything to the flavor, so I'd advise using a 1/2 cup regular milk instead of the milk and water in the recipe. I served up my scramble in bell peppers. I cut the peppers in half, removed all the seeds and roasted the halves at 375 for 10 minutes until a bit softened. Final verdict: I liked these eggs, but I like eggs without cottage cheese a little bit better. (This recipe was submitted in 2002. It was tested and photographed in March 2014.)
![Cottage Cheese Scramble Cottage Cheese Scramble](images/197_cottage_cheese_scramble.jpg)
How To Make Cottage Cheese Scrambled Eggs
Blend together nonfat dry milk, water, eggs, cottage cheese, salt, pepper and chives. In a large skillet over medium-heat, melt butter. When hot, add egg mixture and scramble (stir often until the eggs are set. Serve immediately.
![Cottage Cheese Scrambled Eggs Cottage Cheese Scrambled Eggs](images/197_cottage_cheese_scrambled_eggs.jpg)
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This scramble has a creamy taste and texture thanks to cottage cheese and dry powdered milk. The ingredients may seem unusual, but the end result is fantastic.
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Mr Breakfast would like to thank susan for this recipe.
Recipe number 197. Submitted 5/5/2002.
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