Veggie Egg Scramble with Cottage Cheese & Blueberry Toast
Start your day with a burst of flavor and nutrition with this Veggie Egg Scramble with Cottage Cheese & Blueberry Toast. In just 15 minutes, you can whip up a satisfying breakfast that combines fluffy scrambled eggs with vibrant vegetables, creamy cottage cheese, and sweet blueberries atop whole-grain toast. This dish is not only quick to prepare but also customizable, making it perfect for busy mornings or leisurely weekends. Whether you enjoy it solo or pair it with fresh fruits, this meal promises to fuel your day with essential proteins and vitamins.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup chopped bell peppers
- 1 tsp olive oil
- Salt & pepper to taste
- 1 slice whole-grain or multigrain bread
- 2 tbsp cottage cheese
- 2 tbsp blueberries
Instructions
- Sauté the bell peppers and cherry tomatoes in a nonstick skillet with olive oil over medium heat for 2-3 minutes until softened. Add spinach and cook until wilted.
- In a mixing bowl, beat the eggs with salt and pepper. Pour the mixture into the skillet and gently scramble until just set.
- Toast the slice of whole-grain bread. Spread cottage cheese on top and add blueberries.
- Serve the veggie egg scramble alongside the blueberry toast, possibly drizzled with hot sauce for an extra kick.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 370mg