Ingredients:

  • 4 large eggs
  • 1/2 cup cottage cheese (4% milk fat recommended)
  • 1/4 tsp sea salt
  • 1/8 tsp freshly cracked black pepper
  • 1 tsp grass-fed butter or ghee

Instructions:

  1. Crack the 4 large eggs into a medium glass bowl.
  2. Whisk vigorously until a uniform pale yellow color with no translucent streaks.
  3. Add the cottage cheese, sea salt, and black pepper.
  4. Fold in the cottage cheese, sea salt, and black pepper. For a smoother texture, pulse the cottage cheese in a blender for 5 seconds before adding it to the eggs.
  5. Place an 8-inch non-stick skillet over medium-low heat and add the butter or ghee.
  6. Once the butter is melted and starts to foam, pour in the egg mixture. Let the edges set for about 30 seconds without stirring until the edges look opaque and matte.
  7. Using a silicone spatula, gently sweep the curds from the outer edges toward the center, cooking slowly for 3 minutes until the eggs are creamy and just set and look glossy and slightly wet.
  8. Remove from heat. Slide the eggs onto a warm plate immediately and let them sit for 60 seconds.