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ethiopian

Spiced Scrambled Eggs with Cottage Cheese and Herbs

This dish pairs eggs with cottage cheese, unsalted butter and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
easy
Balanced High satiety Low carb Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

47 g Protein
22 g Carbohydrates
42 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 192g eggs 275 kcal
  • 179g cottage cheese (4% milkfat) 175 kcal
  • 18g unsalted butter 129 kcal
  • 90g yellow onion, finely chopped 36 kcal
  • 8g garlic, minced 12 kcal
  • 5g berbere spice blend 15 kcal
  • 15g parsley, chopped 5 kcal
  • 3g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. eggscottage cheese (4% milkfat)saltblack pepper
    Whisk the eggs with cottage cheese, salt, and black pepper until combined.
  2. unsalted butteryellow onion
    Heat the butter in a nonstick skillet over medium-low heat. Add the onion and cook until soft, 3 to 4 minutes.
  3. garlicberbere spice blend
    Stir in the garlic and berbere spice blend; cook 20 seconds to bloom the spice.
  4. eggs
    Pour in the egg mixture and gently scramble, stirring often, until softly set, 3 to 5 minutes.
  5. parsley
    Remove from heat and fold in the chopped parsley.
  6. Serve immediately while creamy.

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