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Prep
8m
Cook
7m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Prep all your toppings first. Before you touch the eggs, get everything else ready. Wash the blueberries and raspberries gently under cold water and pat dry. Peel the kiwi using a small sharp knife or spoon and slice it into rounds (you can also leave the peel on if you prefer ;). Peel the mango, slice the flesh away from the stone, and cut it into cubes. Halve the avocado, remove the stone, and slice into thin strips. Wash and dry the baby spinach.
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For
1
M
I
For the scrambled eggs:
3
Eggs
3
tbsp
Cottage cheese
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Per Serving
Fat
20g
Saturates
5g
Carbs
38g
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Adaptations:
If you don't have cottage cheese, a small spoonful of cream cheese or ricotta works in exactly the same way.
The red onion is mild after sautéing, but if you prefer, spring onion or a few chives stirred in at the end are lovely alternatives.
For the fruit, swap freely based on what's ripe and in season — strawberries, peach slices, or grapes all work beautifully in place of any component here.
This bowl is also naturally gluten-free and easy to make dairy-free by replacing cottage cheese with a plant-based alternative or simply leaving it out.
Storage:
The fruit toppings can all be prepped the night before and stored in an airtight container — the morning assembly then takes literally 5 minutes.
Only visible to you
Made it?
a piece of fresh sourdough bread ;)!
15 minutes,
Breakfast,
Gluten Free,
High Protein,
Immune boosting,
Low carb,
Nut Free,
Summer Program,
Vegetarian
Cancel
Prep
8m
Cook
7m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Prep all your toppings first. Before you touch the eggs, get everything else ready. Wash the blueberries and raspberries gently under cold water and pat dry. Peel the kiwi using a small sharp knife or spoon and slice it into rounds (you can also leave the peel on if you prefer ;). Peel the mango, slice the flesh away from the stone, and cut it into cubes. Halve the avocado, remove the stone, and slice into thin strips. Wash and dry the baby spinach.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
For the scrambled eggs:
3
Eggs
3
tbsp
Cottage cheese
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
20g
Saturates
5g
Carbs
38g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Adaptations:
If you don't have cottage cheese, a small spoonful of cream cheese or ricotta works in exactly the same way.
The red onion is mild after sautéing, but if you prefer, spring onion or a few chives stirred in at the end are lovely alternatives.
For the fruit, swap freely based on what's ripe and in season — strawberries, peach slices, or grapes all work beautifully in place of any component here.
This bowl is also naturally gluten-free and easy to make dairy-free by replacing cottage cheese with a plant-based alternative or simply leaving it out.
Storage:
The fruit toppings can all be prepped the night before and stored in an airtight container — the morning assembly then takes literally 5 minutes.
Only visible to you
Made it?
a piece of fresh sourdough bread ;)!
15 minutes,
Breakfast,
Gluten Free,
High Protein,
Immune boosting,
Low carb,
Nut Free,
Summer Program,
Vegetarian
Cancel
