Veggie Egg Scramble with Cottage Cheese & Blueberry Toast
Start your morning right with the Veggie Egg Scramble with Cottage Cheese & Blueberry Toast. This delightful breakfast dish combines fluffy scrambled eggs and colorful vegetables for a nourishing start to your day. Paired with whole-grain toast, creamy cottage cheese, and juicy blueberries, every bite is a perfect balance of sweet and savory flavors. In just 15 minutes, you can enjoy a satisfying meal that’s not only quick to prepare but also packed with protein and vitamins. Whether it’s a busy weekday or a leisurely weekend, this recipe is versatile enough to fit any occasion. Customize it with your favorite veggies and fruits for an extra personal touch!
- 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 bell peppers (any color), chopped
- 1 slice whole-grain or multigrain bread
- 2 tablespoons cottage cheese
- 2 tablespoons blueberries (fresh or thawed)
- Olive oil, salt, and pepper
Instructions
- Heat olive oil in a nonstick skillet over medium heat. Sauté chopped bell peppers and halved cherry tomatoes for about 2-3 minutes until softened. Add spinach and cook until wilted.
- In a mixing bowl, beat the two eggs with salt and pepper. Pour the mixture into the skillet and gently scramble with the sautéed veggies until just set.
- While the scramble cooks, toast your slice of whole-grain or multigrain bread. Once toasted, spread cottage cheese on top and add blueberries, pressing gently to release their juices.
- Serve the veggie egg scramble alongside the blueberry toast, optionally drizzling hot sauce over the eggs for added flavor.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 290
- Sugar: 8g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 370mg