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- 2 eggs
- 1/2 cup milk
- 2 tbsp cottage cheese
- 1-2 cups leftover roasted vegetables (I used roasted pumpkin, potatoes, Brussels sprouts, onions, carrots, asparagus, and peas)
- A handful of spinach
- 1 tbsp grated cheese or nutritional yeast
- Feta cheese (optional, I would have added some if I had it on hand!)
Topping:
- Sauerkraut
INSTRUCTIONS:
INGREDIENTS
Prep time: 5 minutes
Cook time: 10 minutes
1. In a bowl, whisk together the eggs, milk, and cottage cheese until well combined.
2. Heat your pan and add the leftover roasted vegetables. Stir them until they’re heated through.
3. Pour the egg mixture over the veggies and reduce the heat.
4. Add the spinach on top and cover the pan with a lid.
5. Cook until the eggs are fully set.
6. Finish with your desired toppings, like sauerkraut.
NOTES:
You can use whatever roast veggies you have on hand
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