Quick Savory Cottage Cheese & Veggie Breakfast Toast

• 4 slices whole grain bread
• 7 ounces low-fat cottage cheese
• 1 small zucchini, diced
• 1 small red bell pepper, diced
• 1/2 cup baby spinach, roughly chopped
• 1 small garlic clove, minced
• 1 tablespoon olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 teaspoon smoked paprika
• Fresh parsley or chives, chopped for garnish
• Optional: red pepper flakes for heat

Instructions

1. Heat olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2. Add diced zucchini and red bell pepper to the skillet. Cook, stirring occasionally, for about 4-5 minutes until vegetables are tender but still slightly crisp.
3. Stir in chopped baby spinach and cook for another minute until just wilted. Season the mixture with salt, black pepper, and smoked paprika. Remove from heat.
4. Lightly toast the whole grain bread slices to your desired crispness.
5. Spread about 3-4 tablespoons of cottage cheese evenly over each slice of toast.
6. Top each piece with the warm sautéed vegetable mixture, distributing evenly.
7. Garnish with freshly chopped parsley or chives and a light sprinkle of red pepper flakes if using.
8. Serve immediately for a warm, savory breakfast that's packed with protein and vitamins.

Chef tips

• Use day-old bread or bread specifically labeled for toasting for best texture and crispness.
• For a dairy-free option, substitute cottage cheese with firm tofu crumbles or a plant-based ricotta.
• Add a squeeze of fresh lemon juice to the vegetables at the end for a bright, fresh twist.
• If short on time, use pre-chopped vegetables or frozen diced mixed veggies, just cook a little longer to avoid excess water.