4 large eggs
1 1/2 tablespoons butter
1/2 cup small curd style cottage cheese
2 tablespoon finely diced cheddar cheese
Salt and Pepper (to taste)
Beat eggs with salt and pepper just enough to blend yolks and whites.
In an 8″ skillet, melt the butter and coat the bottom of skillet.
Add eggs to hot butter and cook over moderately low heat, lifting eggs from bottom as they set. When almost set, shut off heat, fold in cottage and cheddar cheese. Serve at once.
Makes 2 servings.
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