# What You Need:
→ Eggs
01 - 4 large eggs
02 - 2 tablespoons milk or cream (optional)
→ Dairy
03 - 1/2 cup (120 g) cottage cheese, full-fat or low-fat
→ Herbs & Pesto
04 - 2 tablespoons basil pesto, store-bought or homemade
→ Seasonings
05 - 1/4 teaspoon salt
06 - 1/8 teaspoon freshly ground black pepper
→ Garnish (optional)
07 - Fresh basil leaves
08 - Additional basil pesto
09 - Grated Parmesan cheese
10 - Crusty bread or toast, for serving
# Steps:
01 - In a medium bowl, whisk together eggs, milk or cream if using, salt, and pepper until smooth and well combined.
02 - Heat a nonstick skillet over medium-low heat and add the basil pesto, warming gently for 30 seconds to release aroma.
03 - Pour the egg mixture into the skillet and let rest for 10 to 15 seconds without stirring, then gently push eggs from the edges toward the center using a spatula.
04 - When eggs begin to set but remain creamy, fold in the cottage cheese and continue cooking gently until eggs are softly scrambled and cheese is warmed through.
05 - Remove skillet from heat immediately to prevent overcooking. Serve hot, garnished with extra pesto, fresh basil, and grated Parmesan. Accompany with crusty bread or toast as desired.
