Monday, July 20, 2015

Scrambled Eggs with Cottage Cheese

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).

Serves: 2

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. 

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