Description
Start your day with the delightful Veggie Egg Scramble with Cottage Cheese & Blueberry Toast, a breakfast that balances savory and sweet in every bite. This dish features fluffy scrambled eggs infused with vibrant vegetables, paired with whole-grain toast generously topped with creamy cottage cheese and fresh blueberries. Not only is it quick to prepare—taking just 15 minutes—but it also offers a nutritious boost of protein and fiber to keep you energized throughout the morning. Perfect for busy schedules or leisurely brunches, this versatile meal can be customized with your favorite veggies or toppings, making it a satisfying choice for everyone.
Ingredients
Scale
- 2 eggs
- 1/2 cup cherry tomatoes, halved
- 1/2 cup spinach
- 1/2 cup chopped bell peppers (any color)
- 1 tsp olive oil
- Salt & pepper to taste
- 1 slice whole-grain or multigrain bread
- 2 tbsp cottage cheese
- 2 tbsp blueberries (fresh or thawed frozen)
Instructions
- In a nonstick skillet, heat olive oil over medium heat. Add halved cherry tomatoes and chopped bell peppers; sauté for 2-3 minutes. Stir in spinach and cook until wilted.
- Beat the eggs in a mixing bowl, season with salt and pepper, then pour into the skillet. Gently scramble with the vegetables until just set, then remove from heat.
- Toast the whole-grain bread to your liking. Spread cottage cheese on top and add fresh blueberries, pressing gently to release their juices.
- Serve the veggie scramble alongside your blueberry toast for a delicious breakfast experience.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 370mg