Description
Start your day with a delightful and nutritious Veggie Egg Scramble with Cottage Cheese & Blueberry Toast. This breakfast dish is perfect for busy mornings or lazy brunches, combining fluffy scrambled eggs with fresh vegetables and creamy cottage cheese, while the sweet blueberries on whole-grain toast add a unique twist. With just 15 minutes of prep and cooking time, this meal is not only quick but also packed with protein and vitamins, making it a wholesome way to kickstart your day. Customize the veggies to suit your taste, and enjoy a satisfying dish that balances savory and sweet flavors beautifully.
Ingredients
- 2 eggs
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup chopped bell peppers (any color)
- 1 slice whole-grain or multigrain bread
- 2 tbsp cottage cheese
- 2 tbsp blueberries (fresh or thawed frozen)
- 1 tsp olive oil or butter
- Salt & pepper to taste
Instructions
- In a nonstick skillet over medium heat, sauté the bell peppers and cherry tomatoes in olive oil for 2-3 minutes until softened. Add the spinach and cook 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 bread to your liking. Spread cottage cheese on top and add blueberries, pressing them slightly to release their juices.
- Serve the veggie egg scramble alongside the blueberry toast and enjoy warm.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Feel free to substitute vegetables based on what you have available. For added flavor, consider sprinkling extra herbs or spices into the scramble.