Veggie Egg Scramble with Cottage Cheese & Blueberry Toast
Start your day with a delightful Veggie Egg Scramble with Cottage Cheese & Blueberry Toast, a perfect blend of savory and sweet. This quick and nutritious breakfast brings together fluffy scrambled eggs loaded with fresh vegetables and a creamy cottage cheese spread on toasted whole-grain bread, topped with juicy blueberries. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, this dish is satisfying and adaptable to your preferences. Customize it with your favorite veggies or fruits for added flavor and nutrition. Enjoy a colorful plate that fuels your morning while being simple to prepare—ready in just 15 minutes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1 cup chopped bell peppers
- 1 tsp olive oil
- Salt & pepper to taste
- 1 slice whole-grain or multigrain bread
- 2 tbsp cottage cheese
- 2 tbsp blueberries (fresh or thawed frozen)
Instructions
- Heat olive oil in a nonstick skillet over medium heat. Sauté bell peppers and cherry tomatoes for 2-3 minutes until slightly softened. Add spinach until wilted.
- In a mixing bowl, beat the eggs with salt and pepper. Pour into the skillet, gently scrambling with the veggies until just set, then remove from heat.
- Toast the whole-grain bread to your liking. Spread cottage cheese on top and add blueberries, pressing lightly to release juices.
- Plate the veggie egg scramble alongside the blueberry toast, drizzle hot sauce if desired, and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 370mg