In a mixing bowl, beat eggs just until yolks and whites are blended. Stir in cottage cheese, milk, chives, salt and pepper. In skillet, over low heat, melt butter, add egg mixture. Turn portions of egg mixture with spatula as it begins to thicken; do not stir and do not overcook. Serve immediately.





Variation:

Herb Scrambled Eggs: Omit chives Add 1/4 teaspoon ground thyme, 1/4 teaspoon basil leaves and 1/8 teaspoon leaf marjoram to beaten eggs along with cottage cheese, milk, salt and pepper.


A vintage recipe from an American Dairy Association pamphlet insert titled "Dairy Foods Lead The Vitality Parade."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From rootedVette

Rating (out of 5):

Just made these, and they are truly the best eggs I have ever ate. Now I want to know what other simple foods I've been butchering all my life.

Comment submitted: 10/5/2012 (#14524)



From Wade B.

Rating (out of 5):

Served mine with sausage, sour cream, and cottage cheese... really great...

Comment submitted: 11/20/2011 (#13215)



From johnsid (Team Breakfast Member)

Rating (out of 5):

Delicious!!! Easy to make. I added a little pepper sauce to my eggs to give them a little more kick. Family liked the full flavor of the eggs seasoned with just S&P. I will make them again. Never thought to use cottage cheese in scrambled eggs.

Comment submitted: 6/9/2011 (#12775)

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