Breakfast · Easy
Cottage Cheese Scrambled Eggs on Toast
Cottage Cheese Scrambled Eggs on Toast is a practical, fitness-friendly adaptation of a widely recognised dish, built around Egg, whole, Egg Whites, Cottage Cheese 2%, Whole-Wheat Bread. The recipe uses toasting with a warm protein-rich topping rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 35g
- Energy
- 405 kcal
- Carbs
- 38g
- Fat
- 12g
- Time
- 20 min
- Serves
- 4
What you need
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
Weigh and prepare all ingredients for Cottage Cheese Scrambled Eggs on Toast: 320 g Egg, whole, 240 g Egg Whites, 320 g Cottage Cheese 2%, 280 g Whole-Wheat Bread, 120 g Spinach, 200 g Tomato. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Egg, whole in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 10 minutes. The ingredients should be tender but not falling apart.
Divide Cottage Cheese Scrambled Eggs on Toast into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 35g
- Carbs
- 38g
- Fat
- 12g
- Energy
- 405 kcal
