Protein-Packed Vegetable Breakfast Scramble

🥘 Ingredients

• 2 large eggs
• 1/4 cup low-fat cottage cheese
• 1/2 cup baby spinach
• 1/3 cup diced bell peppers (assorted colors)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup diced zucchini
• 1 green onion, sliced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 1/8 teaspoon sea salt

👨‍🍳 Instructions

1. 1
   Heat the olive oil in a nonstick skillet over medium heat.
2. 2
   Add the diced bell peppers, zucchini, and green onion. Sauté for 3-4 minutes until softened.
3. 3
   Stir in cherry tomatoes and spinach, and cook until spinach just wilts (about 1-2 minutes).
4. 4
   In a small bowl, whisk eggs with cottage cheese, salt, and black pepper until well combined.
5. 5
   Pour the egg mixture into the skillet with the vegetables.
6. 6
   Gently stir and cook until the eggs are softly set, about 2-3 minutes.
7. 7
   Sprinkle with fresh parsley and serve immediately.

📊 Nutritional Information

• Vitamin A: 37% DV
• Vitamin C: 48% DV
• Iron: 14% DV
• Calcium: 16% DV
• Potassium: 19% DV
• Magnesium: 9% DV
• Dietary Fiber: 3g

💡 Cooking Tips

• Chop and prepare all vegetables in advance to save time in the morning.
• For added flavor, sprinkle a pinch of smoked paprika or chili flakes before serving.
• If avoiding dairy, replace cottage cheese with silken tofu for a creamy texture.
• Use a nonstick skillet to prevent sticking and ensure easy cleanup.