Veggie Egg Scramble with Cottage Cheese & Blueberry Toast
Start your day with a nutritious and flavorful Veggie Egg Scramble with Cottage Cheese & Blueberry Toast. This delightful breakfast combines fluffy scrambled eggs loaded with vibrant vegetables, perfectly paired with creamy cottage cheese and sweet blueberries on whole-grain toast. Not only is it easy to prepare in just 15 minutes, but it’s also packed with vitamins and antioxidants, making it an ideal choice for busy mornings or leisurely brunches. Customize the veggies to your liking, and enjoy a meal that’s as satisfying as it is nourishing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup chopped bell peppers
- 1 slice whole-grain or multigrain bread
- 2 tbsp cottage cheese
- 2 tbsp blueberries
- Olive oil or butter, salt, and pepper
Instructions
- In a nonstick skillet, heat olive oil over medium heat. Add bell peppers and tomatoes; sauté for about 3 minutes until softened. Add spinach and cook until wilted.
- Beat the eggs in a mixing bowl with salt and pepper, then pour over the sautéed veggies. Gently scramble until the eggs are just set.
- Toast the whole-grain or multigrain bread. Spread cottage cheese on top and add blueberries, pressing them down slightly.
- Serve the veggie egg scramble alongside the blueberry toast for a wholesome breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 370mg