Veggie Egg Scramble with Cottage Cheese & Blueberry Toast
Start your morning off right with the Veggie Egg Scramble with Cottage Cheese & Blueberry Toast. This nutritious breakfast combines fluffy scrambled eggs loaded with colorful vegetables and creamy cottage cheese, perfectly paired with a hearty slice of whole-grain toast topped with fresh blueberries. In just 15 minutes, you can create a delightful meal that is both satisfying and energizing, making it an ideal choice for busy mornings or leisurely brunches. Customize it with your favorite herbs or a drizzle of hot sauce for an extra flavor kick. Enjoy this wholesome dish that not only looks good but also nourishes your body!
- 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 slice whole-grain bread
- 2 tbsp cottage cheese
- 2 tbsp blueberries
Instructions
- In a nonstick skillet, heat olive oil over medium heat. Sauté chopped bell peppers and cherry tomatoes for 2-3 minutes until softened. Add spinach and cook until wilted.
- In a mixing bowl, beat the eggs and season with salt and pepper. Pour the beaten eggs into the skillet with the vegetables. Gently scramble until just set and remove from heat.
- While scrambling, toast your bread to desired crispness. Spread cottage cheese evenly over the toast and top with blueberries.
- Serve the veggie egg scramble alongside your blueberry toast for a vibrant breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 370mg