Fresh Veggie & Egg Scramble Bowl

🥘 Ingredients

• 2 large eggs
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach
• 1/4 cup red bell pepper, diced
• 1/4 cup low-fat cottage cheese
• 1 tsp olive oil
• 1 slice whole grain toast
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Crack the eggs into a bowl, season with salt and pepper, and whisk well.
2. 2
   Heat olive oil in a non-stick skillet over medium heat. Add bell pepper and cook for 2 minutes.
3. 3
   Add cherry tomatoes and baby spinach. Sauté until spinach wilts and tomatoes soften, about 2 minutes.
4. 4
   Pour in whisked eggs. Gently scramble with the veggies until just set.
5. 5
   Remove from heat. Fold in cottage cheese while eggs are still warm.
6. 6
   Serve the scramble over a slice of toasted whole grain bread.
7. 7
   Garnish with fresh parsley and enjoy immediately.

📊 Nutritional Information

• Dietary fiber: 5g
• Vitamin A: 27% DV
• Vitamin C: 46% DV
• Calcium: 18% DV
• Iron: 15% DV
• Potassium: 14% DV
• Magnesium: 10% DV

💡 Cooking Tips

• Use a non-stick skillet for easy scrambling and minimal oil usage.
• Cook eggs on low heat for a creamier texture.
• You can prep the vegetables the night before to save time in the morning.
• Toast the bread just before serving to keep it crispy.