Cottage Cheese Scrambled Eggs

This dish offers a perfect balance of flavors and textures, making it a delightful and nutritious meal. The scrambled eggs, made with cottage cheese and Parmesan, are rich in healthy fats and protein, providing a creamy and satisfying base.  On the side, the confit tomatoes, slowly roasted in the oven, develop a sweet flavor that contrasts beautifully with the richness of the eggs. Their natural juices add a burst of freshness to the dish. The sautéed Brussels sprouts, cooked with garlic and butter, bring a slightly crispy texture and a savory, earthy flavor. Together, these components create a satisfying and harmonious dish, packed with healthy fats, proteins, and fiber, making it an excellent choice for those following a low-carb or keto diet.

Cottage Cheese Scrambled Eggs Ingredients:

• For the scrambled eggs:
  • 2 medium eggs
  • 70 g cottage cheese
  • 15 g grated Parmesan
  • 5 g butter
  • Salt and pepper to taste
  • Nutmeg powder
• For the confit tomatoes:
  • 100 g cherry tomatoes
  • 10 g olive oil
  • Salt and pepper to taste
  • Fresh basil and oregano 
• For the sautéed Brussels sprouts:
  • 150 g Brussels sprouts
  • 10 g butter
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Fresh thyme

 Prepare the Scrambled Eggs with Cottage Cheese and Parmesan:

In a bowl, crack the eggs and whisk them together with a pinch of salt, pepper, nutmeg powder and parmesan until smooth. Heat the butter in a non-stick pan over medium heat.

Once the butter is melted and begins to bubble, pour the beaten eggs into the pan.

Stir the eggs gently with a spatula, letting them cook slowly. When they begin to set, add the cottage cheese. Continue to stir gently until the eggs are cooked through but still creamy.

Adjust the seasoning with salt and pepper as needed. Remove from heat and set aside.

Tomatoes Confit:

Preheat your oven to 190°C (300°F) and cut the cherry tomatoes in half.
Place the tomatoes on a baking tray lined with parchment paper.             

Drizzle the olive oil over the tomatoes and sprinkle with salt, pepper, and fresh basil and oregano.                                                                                                

Roast the tomatoes in the preheated oven for about 15 minutes, or until they begin to soften and caramelize. You want them to shrink and release their juices but not turn into a mush.

Once done, remove the tomatoes from the oven. Let them cool slightly before serving them alongside your scrambled eggs and Brussels sprouts.

Sauté the Brussels Sprouts with Garlic:

Trim and halve the Brussels sprouts. Cook in boiling water for 8 min.                    

If they are large, you can cut them into quarters.                                                

Heat the butter in a large skillet over medium heat and add the fresh thyme and the minced garlic.                                                                                          

Once the butter is melted, add the Brussels sprouts.                                   

Season with salt and pepper.                                                                              

Sauté the Brussels sprouts, stirring occasionally, for about 5-7 minutes, until they are golden and fragrant. Remove from heat and set aside.

If you love eggs as much as I do, then I highly recommend you check out my Spinach Egg Wrap!