Ingredients:

  • 2 large eggs
  • 1/4 cup (60g) small-curd 2% cottage cheese
  • 1 tsp unsalted butter
  • 1 pinch fine sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Whisk the base. Crack the eggs into a small bowl and whisk until the yolks and whites are fully combined.
  2. Add the cheese. Fold in the 1/4 cup of cottage cheese. Note: Don't over mix here, you want some distinct curds visible.
  3. Season the mix. Add the sea salt and black pepper to the bowl and give it one final stir.
  4. Heat the pan. Place your skillet over medium low heat and add the tsp of butter.
  5. Watch the sizzle. Wait until the butter melts and begins to foam, but don't let it brown.
  6. Pour the mixture. Add the egg and cheese mix to the center of the pan.
  7. Set the edges. Let the eggs sit undisturbed for about 30 seconds until the edges begin to turn opaque.
  8. Begin the fold. Use your spatula to gently push the cooked edges toward the center, allowing the liquid egg to flow into the gaps.
  9. Monitor the moisture. Continue folding for 2 mins until the eggs look glossy and slightly underdone.
  10. Kill the heat. Remove the pan from the burner immediately. The carry over heat will finish the job on the plate.