Cottage cheese is fresh cheese curd. It is drained and not pressed, so some whey remains and individual curds remain loose. These are different from Indian Cottage cheese/paneer which is pressed to remove most of the whey.
Cottage cheese comes in three major varieties: small-curd, medium-curd and large-curd. Curd size is the size of chunks in cottage cheese.
These are excellent source of proteins. Each 1/2 cup of cottage cheese contains 12g of protein (source: wikipedia).
1. Eggs - 2
2. Cottage cheese - 4 tablespoon
3. Butter/Oil - 1 teaspoon
4. Salt and pepper to taste
1. Break eggs into a mixing bowl and add cottage cheese, salt and pepper to taste. Mix well.
2. Heat a pan on medium heat and add butter/oil.
3. Add the egg-cottage cheese mixture and scramble until the eggs are thoroughly cooked and some of the whey in cottage cheese evaporates.