Scrambled eggs with cottage cheese

Light, easy breakfast done in minutes. Switch cottage cheese with light cottage cheese, or crumbled soft tofu if you want a dairy-free option. This basic breakfast is easy to customise with other herbs & flavourings like lardons, chives, asparagus, chilli & coriander, or baby spinach & smoked salmon.

As a general rule, I use a ratio of 1 tablespoon of cottage cheese per egg, so if you are preparing for 2 or more people, adjust accordingly. The spring onions also normally 1 or 2 per egg, depending on how big they are or how many you want to add. 

Ingredients:

• 2 eggs

• 2 tablespoons cottage cheese

• 2-4 spring onions

• Cooking oil

• Salt & pepper

• Optional extras: chilli oil & pitta bread

Tip: You can mix the spring onions into the egg & cottage cheese instead of frying at the beginning.