Creamy Scrambled Eggs with Roasted Cauliflower and Spinach

Lightly spiced scrambled eggs enriched with low-fat cottage cheese for creaminess, paired with roasted cauliflower and wilted spinach for a nutrient-packed, low-carb breakfast.

Ingredients

  • 4 large eggs
  • 1 cup low-fat cottage cheese
  • 2 cups cauliflower florets (about 1/2 small head), chopped small
  • 2 cups fresh spinach leaves
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • Optional: pinch of paprika for mild flavor

Instructions

  1. Preheat oven to 400°F (200°C). Toss cauliflower with 1/2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and lightly browned, stirring halfway.
  2. In a bowl, whisk eggs with cottage cheese, a pinch of salt, pepper, and paprika until smooth.
  3. Heat remaining 1/2 tbsp olive oil in a non-stick skillet over medium heat. Sauté onion and garlic for 2-3 minutes until softened.
  4. Add spinach to the skillet and cook for 1-2 minutes until wilted.
  5. Pour in the egg mixture. Cook gently, stirring occasionally, for 3-5 minutes until eggs are creamy and just set. Fold in roasted cauliflower.
  6. Serve immediately, divided into two portions.

Notes

  • Use full-fat cottage cheese if preferred, but low-fat keeps it lighter.
  • For slower blood sugar release, enjoy with a side of sliced cucumber or cherry tomatoes.
  • Prep time: 10 minutes. Cook time: 25 minutes.

Calories estimate

Approximately 280 calories per serving (for two servings total: 560 calories). Based on standard ingredient values; actual may vary.

Recipe Variations

  • Cheesy Upgrade: Stir in 2 tbsp grated low-fat cheddar during the last minute of cooking for extra meltiness.
  • Herb Boost: Add 1 tsp chopped fresh dill or parsley to the egg mixture for subtle flavor without heat.