The Best Scrambled Egg Salad
This quicker classic made using cottage cheese is The Best Scrambled Egg Salad you'll ever have! Packed with extra protein and more flavor.
Yield: 1 Bowl
Calories: 423kcal
Cost: $2.10
Materials
- 4 Large Whole Eggs
- ½ Cup Cottage Cheese
- 2 Stalks Celery
- ¼ Cup Red Onion
- ⅓ Cup Greek Yogurt Plain
- 2 Teaspoons Mustard Dijon = Sharp + Tangy + Spicy / Yellow = Mild + Sweeter (I like 50/50)
- ¼ Teaspoon Dill Weed Dried
- ¼ Teaspoon Parsley Dried
- 1 Pinch Salt
- ¼ Teaspoon Black Pepper
Instructions
- Chop up your vegetables
- Mix together your Eggs and Cottage Cheese or blend/process them for a smoother texture
- Place a stovetop pan or griddle over medium heat and coat it with non-stick cooking spray
- Pour your mix in once it heats up and let your eggs cook while breaking them up until you reach your desired egg salad consistency
- Remove it from the heat
- Dump your scrambled eggs into a mixing bowl
- Add and lightly mix in the rest of your ingredients
- Let it cool and eat it by itself, with crackers, on some lettuce, or as a sandwich filling
Video
Notes
Switch up the texture or flavor with other add-ins like pickles, bell peppers, olives, capers, jalapeños, avocado, fresh herbs, or your favorite seasonings!
Calories in the WHOLE recipe:
w/ Fat Free Cottage Cheese
- Calories: 423
- Fat: 19g
- Saturated Fat: 6g
- Sodium: 602mg
- Carbs: 17g
- Fiber: 1g
- Sugar: 9g
- Protein: 46g
Nutrition
Calories: 423kcal | Carbohydrates: 17g | Protein: 46g | Fat: 19g | Saturated Fat: 6g | Sodium: 602mg | Fiber: 1g | Sugar: 9g