Ingredients:

  • 4 large eggs
  • 2 tablespoons whole milk (30 ml)
  • 2 tablespoons unsalted butter (28g)
  • 1/4 teaspoon sea salt (1.5g)
  • 1/4 teaspoon freshly ground black pepper (1.5g)
  • 1/4 cup small-curd cottage cheese (55g)
  • Optional: 1 tablespoon chopped fresh chives, parsley, or dill (5g)

Instructions:

  1. In a medium bowl, crack the eggs. Add milk, salt, and pepper. Whisk gently until just combined.
  2. Place the skillet over medium-low heat. Add the butter and let it melt completely, coating the bottom of the pan.
  3. Pour the egg mixture into the skillet.
  4. Let the eggs cook undisturbed for about 30 seconds, until a slight skin forms on the bottom.
  5. Use the spatula to gently push the cooked egg from the edges toward the center, tilting the pan to allow the uncooked egg to flow underneath. Repeat this process until the eggs are mostly set but still slightly wet and creamy.
  6. Gently fold in the cottage cheese.
  7. Remove the skillet from the heat. The residual heat will continue to cook the eggs.
  8. Serve the scrambled eggs immediately, garnished with fresh herbs (if using).