Veggie Egg Scramble with Cottage Cheese & Blueberry Toast
Start your day with the vibrant and nutritious Veggie Egg Scramble with Cottage Cheese & Blueberry Toast. This delightful breakfast combines fluffy scrambled eggs with colorful vegetables, served alongside whole-grain toast topped with creamy cottage cheese and sweet blueberries. Perfect for busy mornings or leisurely brunches, this dish not only packs a punch of flavor but also offers a balanced mix of protein, vitamins, and healthy fats. With its quick preparation time and customizable options, this meal is sure to become your new breakfast favorite.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing, Toasting
- 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 oil in a nonstick skillet over medium heat. Sauté bell peppers and tomatoes for 2-3 minutes, then add spinach until wilted.
- In a mixing bowl, beat the eggs with salt and pepper. Pour into the skillet and gently scramble with the veggies until just set.
- Toast the bread to your preference. Spread cottage cheese on top and add blueberries, pressing lightly to release juices.
- Serve the veggie scramble alongside the toast and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 370mg