Kelly’s Garden-Fresh Egg Scramble
Kelly’s Garden-Fresh Egg Scramble
When the garden gives you more veggies than you know what to do with, it's time to whip up my go-to breakfast: a hearty egg scramble that’ll keep you fueled until lunch. Perfect for those mornings when you want something healthy and satisfying, this scramble is bursting with fresh flavors. And here’s a plot twist: Cottage cheese! I know, I know—I’ve never been a fan of its texture or taste either. But I was on a mission to sneak in some extra protein, and guess what? Disguised among the eggs and veggies, the cottage cheese blends right in, leaving you with a delicious, creamy scramble that even skeptics like me will love.
Calories: 410kcal
Ingredients
- 2 egg whites
- 1/4 cup cottage cheese 1%
- 3 small baby bella mushrooms
- 2 slices tomato
- 1/2 cup zucchini
- 3 slices turkey bacon or 1-2 slices regular bacon
- 1/4 avocado sliced
- 1/2 oz romano cheese or any shredded cheese
Instructions
- Heat a small to medium size nonstick frying pan to medium heat. I like to spray it with olive oil cooking spray.
- Slice the mushrooms, zucchini, and turkey bacon, and throw it into to pan for a 3-5 minutes until the mushrooms shrink a bit and the zucchini starts to brown.
- Mix the egg whites and cottage cheese.
- Add the tomato slices or chunks to the pan and stir around a few times. You don't want to overcook the tomatoes.
- Add the egg whites, cottage cheese, salt, pepper, fresh herbs if you have them.
- Wait 1-2 minutes for the eggs to set. Lower the temperature and add the cheese. Stir a bit then turn off the heat and let it sit for 1-2 minutes to finish cooking the eggs. Depending how juicy your tomatoes are, it might be more runny or not.
- Scoop onto your plate, and enjoy!
Notes
Macros are: (13g) 13% carbs, (23g) 50% fat, (37g) 37% Protein
This is a very flexible template for the eggs.
- You can also use whole eggs, if you prefer.
- If you have leftover roasted veggies from dinner, use them.
- If you like adding onions or garlic, those are great too.
- If you want more carbs, add half a sweet potato or regular potato.
Kelly Brakenhoff is an author of eleven books and an ASL interpreter. She divides her writing energy between two series: cozy mysteries set on a college campus and children’s books featuring Duke the Deaf Dog. The mother of four young adults and a hunting dog, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.