Veggie Egg Scramble with Cottage Cheese & Blueberry Toast
Start your day with a burst of flavor and nutrition with the Veggie Egg Scramble with Cottage Cheese & Blueberry Toast. This delightful breakfast features fluffy scrambled eggs mixed with vibrant vegetables like spinach and bell peppers, complemented by creamy cottage cheese spread on a fiber-rich whole-grain toast topped with sweet blueberries. Perfect for busy mornings or leisurely brunches, this dish is quick to prepare and customizable to suit your taste preferences. With its satisfying blend of textures and wholesome ingredients, it’s an energizing way to kick-start your day.
- 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 chopped bell peppers (any color)
- 1 slice whole-grain or multigrain bread
- 2 tbsp cottage cheese
- 2 tbsp blueberries (fresh or thawed frozen)
- Olive oil or butter, salt, and pepper
Instructions
- In a nonstick skillet, heat olive oil over medium heat. Sauté bell peppers and cherry tomatoes for about 2–3 minutes until slightly softened. Add spinach and cook until wilted.
- Beat the eggs in a mixing bowl; season with salt and pepper. Pour into the skillet and gently scramble with the veggies until just set, then remove from heat.
- Toast the bread to your preference. Spread cottage cheese on top and add blueberries, pressing them lightly to release juices.
- Serve the veggie scramble alongside the toast, adding hot sauce if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 370mg