Description

Start your day off right with a delicious Veggie Egg Scramble with Cottage Cheese & Blueberry Toast! This vibrant breakfast dish combines fluffy scrambled eggs with colorful vegetables, all served alongside fiber-rich whole-grain toast topped with creamy cottage cheese and sweet blueberries. It’s a delightful balance of savory and sweet flavors that not only satisfies your hunger but also provides essential nutrients. Perfect for busy mornings or leisurely brunches, this recipe is quick to prepare, customizable to your taste, and great for meal prep. Enjoy a wholesome start to your day!

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)
1 tsp olive oil or butter
Salt and pepper to taste

Instructions

In a nonstick skillet, heat the olive oil over medium heat. Add the bell peppers and cherry tomatoes; sauté for about 2-3 minutes until slightly softened. Add 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. Remove from heat.
Toast the slice of bread to your preference. Spread cottage cheese on top and layer with blueberries, pressing lightly to release their juices.
Serve the veggie egg scramble alongside the blueberry toast for a fulfilling breakfast.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 plate (approximately 300g)
Calories: 330
Sugar: 7g
Sodium: 400mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 19g
Cholesterol: 420mg

Keywords: Feel free to swap in any of your favorite vegetables like mushrooms or zucchini for added variety. You can experiment with different fruit toppings on the toast—sliced bananas or strawberries work well too.