We all absolutely love, love, love breakfast…right? And definitely not just in the morning. This delicious Cottage Cheese Egg and Pesto Veggie Scramble is fabulous as a quick weeknight “breakfast dinner” or perfect for your weekend breakfast or brunch. BBE is all about finding new ways to cook with everyone’s favorite superfood…kale! This recipe is a great way to incorporate kale into your day. The added protein from the cottage cheese and eggs will help you build and nourish those beautiful bodies! Get this healthy combination of protein and veggies on your plate and build your dream body…one meal at a time. 

 

 

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COTTAGE CHEESE EGGS AND PESTO VEGGIE SCRAMBLE (*GF)
Adapted from Pinch Of Yum

1 tablespoon olive oil
2 cups chopped kale
¼ cup julienne sun dried tomatoes
1 tablespoon pesto
Sea salt and pepper, to taste
1 tablespoon pumpkin seeds
2 eggs and 1 egg white
1/4 cup cottage cheese

Chop the kale into small pieces. Soak the sun dried tomatoes in water for a few minutes to soften. Remove from water.

Heat a medium skillet over medium high heat. Drizzle with olive oil and add kale, sun dried tomatoes and pesto. Season with sea salt and pepper, to taste. Stir continuously and cook until kale is softened. Remove from heat. Top with pumpkin seeds and cover to keep warm.

Preheat a nonstick skillet to medium low heat. Coat with cooking sprat. In a small bowl combine, eggs, egg white and cottage cheese. Mix until combined. Gently pour the mixture into the pan and let them sit for a minute or two. Gently stir and continue cooking until desired doneness.

Plate eggs and veggies together. Enjoy!
Photo credit: www.pinchofyum.com