Pesto Cottage Cheese Eggs (Printable)

Fluffy eggs combined with basil pesto and creamy cottage cheese for a flavorful morning meal.

# Components:

→ Eggs

01 - 4 large eggs
02 - 2 tbsp milk or cream (optional)

→ Dairy

03 - ½ cup (4 fl oz) cottage cheese (full-fat or low-fat)

→ Herbs & Pesto

04 - 2 tbsp basil pesto (store-bought or homemade)

→ Seasonings

05 - ¼ tsp salt
06 - ⅛ tsp 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 - In a medium bowl, whisk together eggs, milk or cream (if using), salt, and black pepper until combined.
02 - Heat a nonstick skillet over medium-low heat, add basil pesto and warm for 30 seconds to release aroma.
03 - Pour egg mixture into skillet. Let sit undisturbed for 10–15 seconds, then gently stir with a spatula, pushing eggs from edges toward center.
04 - When eggs begin to set but remain creamy, fold in cottage cheese and continue gently stirring until softly scrambled and cheese is warmed through.
05 - Remove from heat immediately to prevent overcooking. Serve hot garnished with extra pesto, fresh basil leaves, and grated Parmesan. Accompany with crusty bread or toast if desired.

# Expert Advice:

01 -
  • The cottage cheese melts into the eggs creating a luxuriously creamy texture without needing tons of butter.
  • Basil pesto brings a fresh, herbaceous brightness that makes scrambled eggs feel restaurant-quality in minutes.
  • It's packed with protein, so you actually stay full until lunch instead of hunting for snacks by mid-morning.
02 -
  • Medium-low heat is non-negotiable—high heat will turn your eggs into rubbery scramble and the cottage cheese won't meld properly.
  • Timing matters: add the cottage cheese when the eggs still look wet, not when they look fully set, or it won't integrate smoothly.
  • The residual heat in the pan keeps cooking after you remove it, so pull it off the heat just before the eggs look fully done.
03 -
  • Have all your ingredients measured and ready before you turn on the heat—this comes together fast, and you won't have time to hunt for things.
  • If you're nervous about overcooking, remove the pan from heat a full 30 seconds before you think the eggs are done; the residual heat finishes the job perfectly.
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