A creamy mix of basil pesto, cottage cheese, and eggs for a rich, flavorful breakfast dish.
# What You'll Need:
→ Eggs
01 - 4 large eggs
02 - 2 tablespoons milk or cream (optional)
→ Dairy
03 - 1/2 cup cottage cheese (full-fat or low-fat)
→ Herbs & Pesto
04 - 2 tablespoons basil pesto (store-bought or homemade)
→ Seasonings
05 - 1/4 teaspoon salt
06 - 1/8 teaspoon freshly ground black pepper
→ Garnish (optional)
07 - Fresh basil leaves
08 - Extra basil pesto
09 - Grated Parmesan cheese
10 - Crusty bread or toast, for serving
# How to Make It:
01 - In a medium bowl, whisk together eggs, milk or cream (if using), salt, and pepper until thoroughly combined.
02 - Warm a nonstick skillet over medium-low heat and add the basil pesto, gently heating for 30 seconds to enhance its aroma.
03 - Pour the egg mixture into the skillet and allow it to sit undisturbed for 10 to 15 seconds before gently stirring with a spatula, pushing the eggs from the edges toward the center.
04 - When the eggs begin to set but remain creamy, fold in the cottage cheese and continue folding gently until the eggs are softly scrambled and the cheese is warmed through.
05 - Remove from heat immediately to prevent overcooking. Serve topped with extra pesto, fresh basil, and grated Parmesan if desired, accompanied by crusty bread or toast.
