Tired of the same old boring breakfast? Elevate your morning routine with these incredibly creamy and savory Instant Pot Scrambled Eggs. The secret ingredient, cottage cheese, melts into the eggs for a rich, velvety texture, while fresh tomatoes and green onions add a burst of vibrant flavor. This isn’t just breakfast; it’s a high-protein, low-carb start to your day that’s ready in minutes!
Ingredients
• 3 large eggs
• ½ cup / 113g cottage cheese
• 1 cup / 70g button mushrooms, sliced
• ½ medium tomato, finely chopped
• 2 green onions / spring onions, chopped
• ¼ cup / 60ml milk
• 2 tbsp / 30ml olive oil
• ½ tsp / 3g salt
• Freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and add the olive oil. Once hot, add the chopped green onions and cook for 2-3 minutes until fragrant.2. Stir in the sliced mushrooms and chopped tomato. Continue to sauté for 5-6 minutes, allowing the moisture from the vegetables to cook off completely.3. In a separate bowl, whisk together the eggs, cottage cheese, and milk until well combined. Season generously with salt and freshly ground black pepper.4. Pour the egg mixture into the Instant Pot with the cooked vegetables. Stir continuously, scraping the bottom, for 1-2 minutes until the eggs are cooked to your desired level of creaminess.5. Turn off the Instant Pot and serve the scrambled eggs immediately for the best texture.
Nutritional Information
• Nutrition Per Serving
• Calories: 308
• Total Fat: 23.3g
• Net Carbs: 6.1g
• Protein: 19.7g
• Fiber: 0.9g
Pro Tips
• Turn off the heat just before the eggs look fully done. The residual heat in the pot will continue to cook them to perfection, preventing a rubbery texture.
• For a different flavor profile, swap the cottage cheese for cream cheese, crumbled feta, or shredded cheddar. Add shredded cheeses at the very end of cooking.
• Stir in a tablespoon of fresh chopped parsley, chives, or dill at the end for an extra layer of fresh, herbaceous flavor.
FAQ
Q: Why add cottage cheese to scrambled eggs
A: Cottage cheese is the secret to making these scrambled eggs incredibly creamy. It melts as it cooks, creating a rich, velvety texture and adding a significant protein boost to your breakfast.
Q: How do I prevent my Instant Pot eggs from getting rubbery
A: The key is to turn off the ‘Sauté’ function just before the eggs look fully done. The residual heat in the pot will continue to cook them to perfection, preventing them from overcooking and becoming rubbery.
Q: Can I make these scrambled eggs without an Instant Pot
A: Yes, you can easily adapt this recipe for the stovetop. Simply sauté the vegetables in a non-stick skillet over medium heat, then pour in the egg mixture and stir continuously until cooked to your liking.
Q: What are good substitutes for cottage cheese in this recipe
A: For a different flavor, you can swap the cottage cheese for cream cheese for extra richness, or add crumbled feta or shredded cheddar cheese towards the very end of the cooking process.
