Pesto Cottage Cheese Eggs (Print Version)

Fluffy eggs blended with basil pesto and creamy cottage cheese for a vibrant breakfast.

# Ingredient List:

→ Eggs

01 - 4 large eggs
02 - 2 tbsp milk or cream (optional)

→ Dairy

03 - 1/2 cup cottage cheese (full-fat or low-fat)

→ Herbs & Pesto

04 - 2 tbsp basil pesto (store-bought or homemade)

→ Seasonings

05 - 1/4 tsp salt
06 - 1/8 tsp freshly ground black pepper

→ Garnish (optional)

07 - Fresh basil leaves
08 - Extra pesto
09 - Grated Parmesan cheese
10 - Crusty bread or toast, for serving

# Steps:

01 - In a medium bowl, whisk together eggs, optional milk or cream, salt, and pepper until fully blended.
02 - Heat a nonstick skillet over medium-low heat. Add basil pesto and gently warm for 30 seconds to release its aroma.
03 - Pour in the egg mixture. Let it rest undisturbed for 10 to 15 seconds, then gently stir using a spatula, moving eggs from edges toward the center.
04 - When eggs begin to set but remain creamy, fold in cottage cheese and continue gently folding until eggs are softly scrambled and cheese is warmed through.
05 - Take the skillet off the heat immediately to prevent overcooking.
06 - Serve hot, garnished with extra pesto, fresh basil leaves, and grated Parmesan if desired. Accompany with crusty bread or toast.

# Helpful Hints:

01 -
  • Ready in under 10 minutes, which means you can actually make something vibrant on a weekday without stress.
  • The cottage cheese hides inside the fluffy eggs, making the whole thing richer and more protein-packed than it looks.
  • Pesto transforms what could be plain breakfast into something that feels special enough for guests.
02 -
  • Low heat is non-negotiable here—medium-low feels slow, but it's the only way to keep eggs soft and prevent the cottage cheese from breaking into grainy curds.
  • Timing is everything; the moment you see wet shimmer but the edges look set, that's your signal to kill the heat or you'll end up with rubbery scrambled eggs, which defeats the entire purpose.
03 -
  • Warm your eggs at room temperature for 10 minutes before whisking if you have the time—they'll scramble more uniformly and feel fluffier in the finished dish.
  • Keep a spatula handy and move slowly; rushing this recipe is how you accidentally make regular scrambled eggs instead of creamy cloud eggs.
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