Pesto Cottage Cheese Eggs (Printable)

Fluffy eggs combined with basil pesto and creamy cottage cheese for a vibrant morning dish.

# Ingredient List:

→ Eggs

01 - 4 large eggs
02 - 2 tablespoons milk or cream (optional, for extra creaminess)

→ 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:

01 - In a medium bowl, whisk together eggs, optional milk or cream, salt, and pepper until fully blended.
02 - Heat a nonstick skillet over medium-low heat, add the basil pesto, and warm gently for 30 seconds to release its aroma.
03 - Pour the egg mixture into the skillet and let it rest undisturbed for 10 to 15 seconds, then gently stir with a spatula, pushing eggs from the edges toward the center.
04 - When the eggs start to set but remain creamy, fold in the cottage cheese and continue stirring gently until eggs are softly scrambled and cheese is warmed through.
05 - Take the skillet off the heat immediately to prevent overcooking.
06 - Plate the eggs hot, garnished with additional pesto, fresh basil leaves, and grated Parmesan if desired; serve with crusty bread or toast.

# Expert Tips:

01 -
  • It's ready in 10 minutes but tastes like you fussed over it.
  • The cottage cheese stays surprisingly tender and adds real protein without heaviness.
  • One pan, barely any cleanup, and you can make it with ingredients you probably already have.
02 -
  • Medium-low heat is non-negotiable because high heat will scramble these eggs into something dry before the cottage cheese even realizes what's happening.
  • Removing the pan from heat when things still look slightly wet is the one thing that separates creamy eggs from rubbery ones, and no amount of good ingredients can fix that if you skip it.
03 -
  • Have your plates warming while the eggs cook—this small thing keeps everything hot and makes the dish taste better than it has any right to.
  • If you make homemade pesto and freeze it in ice cube trays, you'll always have a two-tablespoon portion ready to throw at breakfast without thinking.
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