Herby Scrambled Eggs


Oh haaaay Friday. So nice of you to return. Although it felt like an eternity, I’m SO grateful you are here. I have a simple recipe to share today. It’s something I’ve made for a long time, maybe 6 years or so now. I am someone who prefers to have breakfast before I get to the office. It’s usually something I can consume easily on the drive, since I’m generally eating on my commute into the office. But, there are times when I want to eat something satisfying that will keep me feeling full. I mean who really wants to eat breakfast only to feel hungry 5 minutes later. Not me! A while back I had a colleague who suggested adding some cottage cheese to my scrambled eggs. I was like what? No, no no no. That’s weird. Can you really do that? She assured me, not only is it a thing, it’s delicious. So I took her up on the suggestion and tried it….and loved it. I used the chive cottage cheese and it was so tasty. It’s a great way to add some extra protein to your morning meal, the most important meal, and add in some flavor. So of course, as my gardening adventures started, I thought, why not my own herbs. I can play with the combinations and suite my cravings. Score! So just in time for your weekend breakfast, I share with you the most delicious herby scrambled eggs.


  1. Spray a pan with cooking spray and heat over low heat. Add the beaten eggs to the pan and continue to cook on low heat. As the eggs begin to set, using a spatula (or fork) move the set eggs to the center. Continuing to do so until the eggs are cooked. Add in some fresh herbs to your liking. Amounts here, I typically sprinkle on a few chopped chives, break apart some dill and 1-2 basil leaves. Add in the season salt and mix together. Add in your cottage cheese and let cook until everything is warm. Add additional seasoned salt as needed. Serve warm and with a side of buttery bread.


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