Janice These Spinach and Cottage Cheese Scrambled Eggs are a delicious and nutritious way to start your day. Packed with protein, healthy fats, vitamins, and minerals, they’ll give your body the fuel it needs to power through the morning. The cottage cheese adds a creamy texture to the eggs, making them extra fluffy and cheesy, while boosting the protein content to help keep you full longer. The spinach brings in a dose of calcium and a subtle earthy flavor that pairs beautifully with the richness of the eggs. Enjoy them with your favorite breakfast sides—toast, fresh fruit, country potatoes, hash browns, or even a light side salad—alongside your morning cup of coffee, tea, or juice.
My morning routine starts with a 6:30 A.M. gym session—working out after work just doesn’t work for me. Over time, I’ve grown to love exercising in the morning. It sets a positive tone for the rest of my day and feels like my first win. The gym is quieter, less crowded, and filled with friendly regulars. It’s my alone time, shared with like-minded strangers, all working toward their own goals—whether it’s training for a race, building muscle, losing weight, gaining weight, or simply staying fit for life. Everyone’s on their own fitness journey, and I’m on mine.
These spinach and cottage cheese scrambled eggs have become my go-to post-workout meal. They’re quick to make, packed with nutrients, and help refuel my body after a good sweat session.
Ingredients
- Eggs: I love using pasteurized eggs. They are a bit expensive than cage free eggs but worth it.
- Cottage Cheese: I used the 4% fat small curd cottage cheese for a creamy texture. If you prefer lower calories, lower fat, and lower sodium then use the 2%.
- Spinach: I like to add spinach to give it an earthy taste, but this is optional. Feel free to add any vegetables you like, such as bell peppers, onions, kale, etc.
- Fat: I’ve been using avocado oil, but any fat, such as olive oil, butter, ghee, or bacon fat also works well
Equipment
- 1 Skillet
- 1 Whisk or a form
Ingredients
- 5 eggs
- 1/2 cup cottage cheese
- 1 tbs avocado oil you can use EVOO, butter
- 2 cup baby spinach
- salt and pepper to taste
Instructions
- Crack the eggs into a large bowl, discard the shells. Then add the cottage cheese and add a pinch of salt and freshly cracked black pepper. Whisk with a form or a whisk to combine the eggs and cottage cheese together.
- Heat a skillet over medium heat. Add 1 tablespoon of avocado oil or any fat of your choice such as olive oil, butter, coconut oil, or bacon fat.
- Add the spinach and cook until wilted, approximately 2-3 minutes. Stir often to prevent burning
- Pour the egg and cottage cheese mixture to the skillet and let it sit for a few seconds until the edges start to set.
- Using a rubber spatula (preferred) gently scrape the edges towards the middle of the pan. Continue to scrape and stir until the eggs are set to desired doneness.
- Season with additional salt and pepper to taste or sprinkle an everything bagel spice
