Wednesday, August 15, 2007

Scrambled Eggs with Cottage Cheese and Pineapple

Day 1, Dog-Sitting, Breakfast:

Seems like a weird combination, I know. But it's really very good. The pineapple is not a dominant flavor, it just adds a little something. I came up with this while I was house sitting.

serves 1


2 eggs
splash of milk
1/2 the cottage cheese and pineapple topping of a Breakstone's Cottage Doubles
1/3c. cottage cheese with pineapple

pinch of garlic salt
pinch of dill
pinch of dried chives (fresh would be better, just 2-3 chopped fine)


  1. Crack eggs in bowl, whisk with milk.
  2. Heat butter in skillet on low heat. When butter is melted add egg mixture. Stir regularly with wooden spoon or silicon spatula.
  3. When eggs are almost done add cottage cheese and pineapple. Mix through. Let heat through, allowing eggs to continue cooking, excess moisture to evaporate from cheese, and curds to melt.
  4. After a few minutes add garlic salt, dill, and chives. Mix.
  5. When the eggs are done to your liking, remove from heat and serve with toast.

1 comment:

Anonymous said...

I just tried this, substituting green onions from the back yard for the chives, along with the pineapple cottage cheese and some goya adobo seasoning, all on a miami onion roll. mmm mmm good! Thanks for the idea!