Scrambled eggs with cottage cheese | Easy breakfast recipes

What do you do when you want to have a delicious breakfast but have limited time? I don’t even  think twice and go with eggs. Always. Not cereals. I mean it takes a lot of time to actually chew down a small bowlful, and yet it’s not utterly satisfying! 

Especially when it is a bit chili, cold cereals don’t work at all. And am not a big fan of having Oats when am at home. It is a food which somehow reminds me of work. So I avoid  it all costs when I am not there. 

More breakfast recipes–  Ribbon tea sandwiches | Vegan banana bread | No sugar coconut vanilla yogurt smoothie 

Eggs come to my rescue each time. They are so versatile and can be moulded into any way you like them. Although my favourite is half fried with sunny side up ( So delicious! 😀 ) but it gives me indigestion so I mostly stick to the scrambled form. 

Lately I have been trying to experiment with this humble breakfast dish. I make them Indian style (which is called egg bhurji in local language), sometimes I make them with mushrooms or peppers and sometimes with loads of butter. My latest kick is having them with cottage cheese. Such a delightful combo! 

Cottage cheese is naturally low in fat and moderately high in protein and calcium. A firm brick of cottage cheese is called Paneer, which is an Indian cheese. Check out some Paneer recipes here. 

So when you mix cottage cheese with eggs, it gives you a delicious combo of good fats, proteins, calcium and other minerals. Cook it in minimum oil and you don’t need to be scared of the “bad” fat as well.

Another thing which you could do is- use egg whites instead of whole eggs. It would keep you away from the bad cholesterol as well, if you really need that. I usually take 2 whole eggs and 3 egg whites to prepare this for 2 of us. But then for the kids I would recommend using whole egg. So it’s really your choice. 

But be sure before you try this since it is not that creamy, buttery scrambled eggs you yearn to have. It’s simple, its healthy and its delicious. And the garlic added gives that amazing taste to the dish, you seriously have to give it a try, come on!   

More egg recipes-> Indian Masala Omelette | Punjabi egg curry | Shakshuka (baked eggs on spinach n kale bed) | 15 minute Egg roast 
 

What you need? Serves 2

• 5 eggs
• 150 gms cottage cheese (paneer) – about 1 cup
• 1 tsp dried herbs of your choice- I prefer basil or parsley
• 2-3 garlic pods, crushed or minced
• ½ tsp salt – Or as per your taste
• ¼ tsp black pepper – or as per your taste
• 1 tbsp milk
• 1 tsp oil – I used rapeseed oil

How to make?

Mash cottage cheese using a potato masher or your palms. You may also pulse it in  a blender 1-2 times. It should be soft but not runny. 

In a mixing bowl, crack in eggs and add salt and milk. Whisk well for a minute. Add in blended cottage cheese and whisk again with a fork so the cheese mixes with the egg properly.

Heat oil in a pan, add crushed garlic. Fry till slightly brown. Add in the egg mixture and mix. Keeping the flame low-medium, fold in the eggs gently scraping the sides a few times until the eggs get cooked well or as per your desired consistency.

Transfer onto a plate, season with some black pepper and herbs of your choice. Savour hot and fresh.

 

Notes:

To know more about cottage cheese, check out this post
You may blend eggs and cottage cheese together to get an even finish.
You may also add 1 chopped onion along with garlic for some crunch 

If you are looking for more Breakfast egg recipes, try this
Indian style masala Omelette