Creamy Cottage Cheese Scrambled Eggs with Roasted Veg
Fluffy eggs folded with cottage cheese for extra protein and creaminess, served on buttered toast with quick-roasted mushrooms and tomatoes. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss mushrooms and tomatoes with salt, pepper, and 1 tbsp oil on a baking sheet.
Step 2
Roast at 425°F for 10 minutes while you prep the eggs.
Step 3
Whisk eggs with a pinch of salt and pepper until no streaks remain.
Step 4
Toast the bread to golden brown and set on a plate with 1 tbsp butter spread on top.
Step 5
Melt remaining butter in a skillet over medium-low heat, then pour in eggs.
Step 6
Stir gently for 3–4 minutes until soft curds form, then fold in cottage cheese.
Step 7
Cook 1 more minute until creamy, then slide onto buttered toast.
Step 8
Top with roasted mushrooms and tomatoes, season to taste, and serve immediately.
Tools you’ll need
- baking sheet
- oven (preheated to 425°F)
- 10-inch nonstick or cast iron skillet
- whisk
- silicone spatula
- toaster
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
