Description
Start your day on a vibrant note with our Veggie Egg Scramble with Cottage Cheese & Blueberry Toast. This colorful breakfast features fluffy scrambled eggs mixed with fresh vegetables, creating a nutritious and satisfying meal. Paired with whole-grain toast topped with creamy cottage cheese and sweet blueberries, this dish is not only visually appealing but also packed with protein and vitamins. Perfect for busy mornings or leisurely weekends, it’s a quick and easy option that can be customized to suit your taste. Enjoy the delicious balance of savory and sweet in every bite!
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
- Olive oil or butter (for cooking)
- Salt and pepper (to taste)
Instructions
- In a nonstick skillet, heat olive oil over medium heat. Add bell peppers and tomatoes; sauté for 2-3 minutes until softened. Stir in spinach until wilted.
- In a mixing bowl, beat the eggs with salt and pepper. Pour into the skillet over the veggies and gently scramble until just set.
- Toast the whole-grain bread to your liking. Spread cottage cheese on top and add blueberries, gently pressing them to release their juices.
- Serve the veggie scramble alongside the blueberry toast for a balanced breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 370mg