Scrambled eggs with cottage cheese and sour cream

An ideal breakfast that can be prepared quickly and easily is scrambled eggs with an unusual "bake" of cottage cheese, sour cream and herbs. It turns out very original, satisfying and tasty. Worth trying!

Ingredients

• Eggs - 2 pcs.
• Cottage cheese - 60 g
• Sour cream - 30-40 g
• Salt to taste
• Ground black pepper - to taste
• Butter (for frying) - 15 g
• Vegetable oil (for frying) - 1 tsp
• For filing (optional):
• Green onion - 5 feathers (5 g)
• Fresh dill - 4-5 branches (5 g)

Directions

1. Melt the butter in a frying pan over low heat, pour in the vegetable oil. We mix.
2. Break the eggs into the pan, being careful not to damage the yolks.
3. Fry the eggs over low heat for about 1 minute, until the proteins set.
4. As soon as the whites begin to turn white, sprinkle the eggs with cottage cheese evenly, being careful not to damage the yolks.
5. Spread the sour cream evenly on the cottage cheese with a teaspoon. Salt, cover and cook over low heat for about 2 minutes.
6. Dill and green onions, dry and chop finely with a knife.
7. Then sprinkle the eggs with cottage cheese and sour cream with ground black pepper and fry for about 1-2 minutes, until the desired readiness of the yolks.
8. Then sprinkle the finished scrambled eggs with chopped green onions and dill.
9. We shift the unusual scrambled eggs with cottage cheese, sour cream and herbs on a plate and serve.
10. Bon Appetit!