Gentle Cottage Cheese Scrambled Eggs (28g Protein)

On a queasy day, plain and soft is the goal. These cottage-cheese scrambled eggs are creamy, mild, and easy to eat in small amounts, while still quietly delivering about 28g of protein — useful when nothing else appeals.

Ingredients

• 2 large eggs
• 80g (⅓ cup) low-fat cottage cheese
• 1 tsp butter
• Pinch of salt
• Chopped chives, to serve (optional)

Method

1. 1Whisk the eggs with a pinch of salt.
2. 2Melt the butter in a non-stick pan over low heat.
3. 3Pour in the eggs and stir gently and continuously with a spatula.
4. 4When the eggs are still slightly wet, fold through the cottage cheese and cook for another 30 seconds until just set and creamy.
5. 5Scatter with chives if using and eat warm.

Tips for GLP-1 appetites

• Cook low and slow — soft, custardy eggs are far easier on a tender stomach than dry, firm ones.
• Cottage cheese adds protein without the strong smell some find off-putting on bad-nausea days.
• Serve with a slice of toast only if your appetite stretches to it; the eggs alone are a complete small meal.