So, I've been eating this for a few days a week for breakfast for a while now. I wanted something that was filling, would power me on through my day, but not be overly heavy. This has been the perfect breakfast bowl for me. It's full of fall flavors with the brussels, pumpkin seeds and the cranberries, but still so very healthy.
When my mom was here this past week, she saw my bag of strange looking shredded brussels and kale and quickly pulled it out of the fridge to ask 'What is this?!' I explained to her what it was and she gave me a pretty strange look. Then I mentioned it was something I put in with my eggs and the morning and she actually gave a somewhat interested nod of approval.
Well, now she gets to see what all the talk was about.
I had made my own shaved brussels and chopped kale for a few weeks, but I've also been known to buy a salad kit that has the sale veggies in it - which is definitely a time saver but also more expensive!
While I served my green egg scramble over a handful of baby kale and super green mix, this would also be pretty good in a tortilla as a breakfast taco or even over rice if you're looking for something that's even more substantial.
I know that adding the cottage cheese to the eggs might sound a little weird to some of you, but trust me! The cottage cheese trick makes the eggs nice and fluffy while adding a creamy texture and a boost of more protein. Plus, you'll never know that it's in there - so even if you aren't a fan of cottage cheese, I urge you to just try this out.
Honestly, my picky five year old never recognizes the cottage cheese in her eggs and she hates cottage cheese with a passion unlike any I've seen before.
Healthy Fall 'Green Egg' Scramble
Servings: 1 • Size: 1 'Bowl' • Calories: 286.4 • Fat: 10.4 g • Carb: 23.5 g • Fiber: 7 g • Protein: 27.2 g • Sugar: 8.9 g • Sodium: 782.3 mg
1 C. Shredded Brussels Sprouts
1 C. Chopped Kale & Radicchio
1 Whole Large Egg
2 Large Egg Whites
2 Tbsp. Fat Free Cottage Cheese
1 Wedge Creamy Garlic & Herb Cheese (Such as Laughing Cow, Sonoma Jacks, Etc.)
1/2 Tbsp. Pesto (Store-bought works too.)
1/2 Tbsp. Light Bacon Bits
1/2 Tbsp. Dried Unsweetened Cranberries
1/2 Tbsp. Unsalted Pepitas (Pumpkin Seeds)
Lightly coat the inside of a medium skillet with non-stick cooking spray.
Place the brussels and kale into the skillet and cook over medium heat for 2-3 minutes.
While the greens are cooking, whisk together the egg, egg whites, and cottage cheese together in a small bowl until well mixed.
Once the greens are softened, add in the egg and pesto; stir to combine and 'scramble' it all up together.
Top with the bacon, cranberries and pumpkin seeds and enjoy right away!