# What You'll Need:
→ Dairy
02 - 1/2 cup cottage cheese (preferably low-fat or full-fat)
03 - 1 tablespoon unsalted butter
→ Vegetables (optional)
04 - 1 tablespoon fresh chives or green onions, finely chopped
→ Seasonings
05 - 1/4 teaspoon fine salt
06 - 1/8 teaspoon freshly ground black pepper
# Directions:
01 - Crack 4 large eggs into a medium mixing bowl, add 1/4 teaspoon salt and 1/8 teaspoon black pepper, then whisk until yolks and whites are fully combined and slightly aerated.
02 - Gently fold 1/2 cup cottage cheese into the whisked eggs until distributed in small curds throughout the mixture; avoid overworking to preserve creaminess.
03 - Place a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter; melt until foaming and the foam subsides but the butter does not brown.
04 - Pour the egg and cottage cheese mixture into the skillet and allow it to sit undisturbed for a few seconds to begin setting at the edges.
05 - Using a spatula, stir gently and continuously, scraping the skillet bottom and folding set curds toward the center; continue cooking over low heat until the eggs are softly set and still slightly creamy, about 5 to 7 minutes.
06 - Remove the skillet from the heat while the eggs remain slightly underdone to avoid overcooking, let rest 30 seconds in the pan, then transfer to plates and sprinkle with chopped chives or green onions if desired; serve immediately.
