Nutrient-Packed Breakfast Plate

Name: Nutrient-Packed Breakfast Plate
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 slices Whole grain bread; ½ Avocado; 1 Kiwi; 4 Strawberries; 1 Plum; 20 grams Beetroot-radish spread; 50 grams Cottage Cheese; 8 Cherry Tomatoes; 4 Mushrooms; 2 Eggs; 1 pinch Salt; 1 pinch Black Pepper; 1 pinch Garlic Powder; 1 Butter; 1 pinch Salt flake

10.0/101 rating·25 min·75 Views

Flora Petrova

358 Recipes

A balanced high-fiber breakfast with scrambled eggs, cottage cheese, avocado, whole grain toast, sautéed mushrooms, roasted cherry tomatoes, fresh fruit, and beetroot-radish spread. Rich in protein, healthy fats, complex carbs, vitamins, and minerals, this wholesome breakfast supports satiety and steady energy.

Allergens

Vegetarian

Pescatarian

Halal

676kcal

1 Portion · 615 g

Protein

32 g

Carbohydrates

57 g

Fat

31 g

Fiber

20 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

1

g

Whole grain bread2 slices
Avocado½
Kiwi1
Strawberries4
Plum1
Beetroot-radish spread20 grams
Cottage Cheese50 grams
Cherry Tomatoes8
Mushrooms4
Eggs2
Salt1 pinch
Black Pepper1 pinch
Garlic Powder1 pinch
Butter1
Salt flake1 pinch

Preparation

1
Preheat your oven to 180°C (350°F) for roasting the tomatoes.
2
Slice the avocado into thin pieces and the mushrooms into even slices.
3
Wash and quarter the kiwi, strawberries, and plum for the fruit plate.

Cooking the Savory Plate

4
Place the 8 cherry tomatoes on a baking tray and roast them in the preheated oven for about 10-15 minutes until slightly softened and bursting.
15 min
5
Toast the 2 slices of whole grain bread until golden brown and crispy.
6
Melt a knob of butter in a non-stick pan over medium heat.
7
While the butter melts, crack 2 eggs into a bowl, season with a pinch of salt, black pepper, and garlic powder, then gently whisk.
8
Pour the egg mixture into the pan like a pancake and let it set slightly around the edges.
9
Using a spatula, gently push the cooked egg from one side of the pan to the other, tilting the pan so the uncooked egg flows underneath, creating juicy, drapery-like scrambled eggs. Cook until just set but still moist.
10
In the same pan or a separate one, sauté the sliced 4 mushrooms with or without a small amount of butter until tender and lightly browned.

Assembling the Savory Plate

11
Arrange the 2 toasted whole grain bread slices on a plate.
12
Add the freshly cooked scrambled eggs next to the toast.
13
Place the roasted 8 cherry tomatoes and sautéed 4 mushrooms on the plate.
14
Dollop 50 g cottage cheese and spread 20 g beetroot-radish spread onto the plate.
15
Fan out the sliced half avocado artistically on the side.
16
Sprinkle a few salt flakes over the avocado and cherry tomatoes for an extra touch of flavor.