Cottage cheese is created when curds (made by adding an acid to milk) are mixed with cream. Its creaminess and mild, tangy acidity make for a perfect addition to scrambled eggs.

When stirred through the beaten eggs as they start to firm up in the hot pan, the soft, lumpy cheese can add a rich, velvety taste and extra texture to your scrambled eggs.

However, if you dislike the lumpy texture of cottage cheese, try blending it with the eggs and seasoning in a blender before cooking to achieve a smoother result.

Plus, half a cup of cottage cheese has as much protein as three eggs, and it contains fewer calories than many other cheeses, making for filling yet light and tasty scrambled eggs.