Cottage Cheese Scrambled Eggs

Step 1

In a medium bowl, crack the 4 eggs and add the 1/4 tsp salt and 1/4 tsp black pepper. Whisk with a fork until the yolks are broken and the mixture is uniform, about 30 seconds.

Step 2

Gently fold the 1/2 cup cottage cheese into the beaten eggs with a spatula, leaving some curds whole for creamy pockets.

Step 3

Slice the 2 tomatoes into wedges or thick rounds. Set aside.

Step 4

Melt the 1 tbsp butter in a nonstick skillet over medium heat. Add the tomato slices and cook until they soften and release juice, about 2 minutes per side.

Step 5

Pour the egg and cottage cheese mixture over the tomatoes. Let it set for 30 seconds without stirring.

Step 6

Using a spatula, gently push the eggs from the edges toward the center, folding until large, soft curds form and the eggs are just set but still glossy, about 2-3 minutes.

Step 7

Remove from heat immediately and serve warm, with extra black pepper if desired.