Veggie Egg Scramble with Cottage Cheese & Blueberry Toast
Start your day on a vibrant note with the Veggie Egg Scramble with Cottage Cheese & Blueberry Toast. This nutritious breakfast combines fluffy scrambled eggs with a medley of fresh vegetables, offering a delightful balance of savory and sweet flavors. Topped with creamy cottage cheese and fresh blueberries on whole-grain toast, this meal is not only quick to prepare but also packed with protein and essential nutrients.
- 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 or multigrain bread
- 2 tbsp cottage cheese
- 2 tbsp blueberries
Instructions
- In a nonstick skillet, heat olive oil over medium heat. Add chopped bell peppers and halved cherry tomatoes; sauté for about 2-3 minutes until softened. Add spinach and cook until wilted.
- Beat the eggs in a mixing bowl, seasoning them with salt and pepper. Pour the beaten eggs into the skillet over the sautéed vegetables. Gently scramble until just set, then remove from heat.
- Toast your whole-grain or multigrain bread to desired crispness. Spread cottage cheese on top and add blueberries, lightly pressing down to release their juices.
- Serve the veggie egg scramble alongside the toast for a wholesome breakfast experience.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 370mg