Veggie Egg Scramble with Cottage Cheese & Blueberry Toast
Start your day with a delicious Veggie Egg Scramble with Cottage Cheese & Blueberry Toast, the perfect blend of savory and sweet to energize your morning. This quick breakfast combines fluffy scrambled eggs, vibrant vegetables, and creamy cottage cheese on whole-grain toast topped with juicy blueberries. It’s not only nutritious but also customizable to fit your taste preferences and what you have on hand. In just 15 minutes, you can whip up this protein-packed meal that is visually appealing and bursting with flavor.
- 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 (any color)
- 1 tsp olive oil or butter
- Salt & pepper to taste
- 1 slice whole-grain or multigrain bread
- 2 tbsp cottage cheese
- 2 tbsp blueberries (fresh or thawed frozen)
Instructions
- Heat olive oil in a nonstick skillet over medium heat. Add chopped bell peppers and halved cherry tomatoes; sauté for about 2-3 minutes until softened. Add spinach and continue cooking until wilted.
- In a mixing bowl, beat eggs with salt and pepper. Pour the mixture into the skillet with vegetables and gently stir until scrambled eggs are just set. Remove from heat.
- Toast the slice of whole-grain or multigrain bread as desired. Spread cottage cheese generously on top, then add blueberries, gently pressing them down to release juices.
- Serve the veggie egg scramble alongside the blueberry toast. Enjoy warm!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 370mg