This cottage cheese breakfast scramble delivers serious protein in under 15 minutes—cottage cheese blends right into the eggs for a creamy, nutrient-dense base, while fresh spinach and tomatoes add bulk and micronutrients without many extra calories. It’s the kind of breakfast that actually keeps you full through mid-morning and fits easily into a macro-tracking routine.
Recipe
Cottage Cheese Breakfast Scramble with Spinach and Tomatoes
Nutrition Per Serving
285Calories
25gProtein
8gCarbs
15gFat
Ingredients
- 3 large eggs
- 3/4 cup cottage cheese (2% milkfat)
- 2 cups fresh spinach, roughly chopped
- 3/4 cup diced tomatoes (fresh or from a can, drained)
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
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Instructions
- Heat olive oil in a medium non-stick skillet over medium heat.
- Add chopped spinach and diced tomatoes to the skillet and sauté for 2 minutes until the spinach begins to wilt.
- In a small bowl, whisk together the eggs, cottage cheese, garlic powder, salt, and black pepper until well combined.
- Pour the egg mixture into the skillet with the vegetables.
- Let the eggs set for 30 seconds, then gently stir and fold with a spatula, scraping from the edges toward the center every 20–30 seconds for about 4–5 minutes until the scramble is cooked through but still soft and creamy.
- Transfer to plates and serve immediately.
Kitchen Gear for Cottage Cheese Breakfast Scramble with Spinach and Tomatoes
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