Hearty Veggie & Egg Breakfast Bowl

🥘 Ingredients

• 2 large eggs
• 1/2 cup baby spinach
• 1/2 medium red bell pepper, diced
• 1/2 small zucchini, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup low-fat cottage cheese
• 1 teaspoon olive oil
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh chives, chopped

👨‍🍳 Instructions

1. 1
   Heat the olive oil in a non-stick skillet over medium heat.
2. 2
   Add the diced bell pepper and zucchini, and sauté for 3–4 minutes until slightly softened.
3. 3
   Add the cherry tomatoes and spinach, and stir until spinach wilts (about 1–2 minutes).
4. 4
   Push veggies to one side of the skillet. Crack the eggs into the other side, gently scramble or fry to your preference.
5. 5
   Once the eggs are cooked, combine with the vegetables and transfer to a serving bowl.
6. 6
   Top with cottage cheese and sprinkle with fresh chives. Season with salt and pepper.
7. 7
   Serve warm and enjoy your nourishing breakfast!

📊 Nutritional Information

• Vitamin A: 43% DV
• Vitamin C: 67% DV
• Calcium: 15% DV
• Iron: 11% DV
• Dietary Fiber: 4g
• Potassium: 560mg

💡 Cooking Tips

• Use a non-stick skillet for easy cooking and cleanup.
• You can prepare most veggies the night before to save morning prep time.
• If you prefer, swap out cottage cheese for Greek yogurt for a tangier taste.
• Add a pinch of chili flakes if you like a little heat, but avoid over-salting to keep it heart-healthy.