Cottage Cheese & Herb Scramble with Crispy Bread Crumbs
Ingredients
- 1 cupcottage cheese
- 4eggs
- ·fresh dill
- ·fresh chives
- ·lemon
- 2 tablespoonbutter
- 2 slicebread
- 1 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Chop 2 tablespoons fresh dill and 1 tablespoon fresh chives.
- 02
Zest 1 lemon and set aside; have juice ready.
Method
- 01
Heat 1 tablespoon olive oil in a small skillet over medium heat. Cut 2 slices bread into 1/2-inch cubes. Toast until golden and crispy, about 4 minutes, stirring often. Season with a pinch of salt. Transfer to a plate.
- 02
In a bowl, whisk together 4 eggs, 1 cup cottage cheese, 2 tablespoons fresh dill (or 1 teaspoon dried), 1 tablespoon fresh chives, salt, and pepper until combined but still slightly lumpy.
- 03
Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Once foaming, pour in the egg mixture. Let it sit undisturbed for 30 seconds, then gently push curds from the edge to the center, tilting the pan so uncooked egg flows to the edges. Continue for 3–4 minutes until soft, creamy curds form.
- 04
Turn off heat. Squeeze juice from 1 lemon into the skillet and fold gently. Divide between two plates, top with crispy bread crumbs and a small pinch of lemon zest, and serve immediately.
Spice Tips
Add black pepper or a pinch of red pepper flakes for warmth. A whisper of nutmeg (1/8 teaspoon) is traditional in herb scrambles. For tanginess, substitute 1 tablespoon Greek yogurt for some of the cottage cheese.
Cottage cheese creates a custardy, protein-rich scramble that's richer than eggs alone but lighter than cream. Leftovers do not reheat well; best eaten fresh. For a dinner version, serve over toast.