Two-Egg Scramble with Cottage Cheese
Soft scrambled eggs mixed with cottage cheese for extra protein — the texture stays creamy and it goes down easier than plain eggs.
250
Calories
24g
Protein
3g
Carbs
16g
Fat
GLP-1 Tip
Egg smell can trigger nausea in Phase 1. If hot eggs are off-putting, try hard-boiled eggs cold from the fridge instead — many people tolerate them better.
Easy on stomachHigh ProteinGluten FreeNut FreeLow CarbNausea friendlyGood for shot day
Ingredients
Serves 1 · 2 min prep · 4 min cook
- 2 piece eggs
- 60 g cottage cheese, low-fat
- 5 ml olive oil, spray
Method
- 1
Crack 2 large eggs into a bowl and whisk lightly. Stir in 60g (1/4 cup) low-fat cottage cheese.
~1 min
- 2
Heat a non-stick pan over medium-low heat with a light spray of oil.
~1 min
- 3
Pour in the egg mixture. Gently push the eggs with a spatula every 15 seconds, forming soft curds.
~3 min
- 4
Remove from heat while still slightly wet — they will continue cooking. Season with a pinch of salt and pepper.
Allergens
EggsMilk
Substitutions
For dairy-free, skip the cottage cheese and add an extra egg white (17 cal, 3.6g protein). Season with everything bagel seasoning for flavour.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.