Breakfast · Easy
Cottage Cheese Scrambled Eggs on Toast
Four portions of soft but fully cooked cottage-cheese eggs on whole-wheat toast with spinach and tomato.
- Protein
- 35g
- Energy
- 405 kcal
- Carbs
- 38g
- Fat
- 12g
- Time
- 20 min
- Serves
- 4
HalalVegetarian
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Ingredients
Measured for 4 servings.
- 320 gEgg, whole
- 240 gegg whites
- 320 gCottage Cheese 2%
- 280 gWhole-Wheat Bread
- 120 gSpinach
- 200 gTomato
Make it
Method
Beat the whole eggs with the whites. Slice the bread and tomato; rinse and dry the spinach. Keep raw egg utensils separate from ready-to-eat toast.
Wilt spinach in a nonstick pan, add eggs and stir over low heat until fully set. Fold in cottage cheese at the end just to warm it; do not boil it dry.
Toast the bread, divide the egg-spinach mixture over four servings and top with fresh tomato. Serve at once.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 35g
- Carbs
- 38g
- Fat
- 12g
- Energy
- 405 kcal
