Cottage Cheese and Squash Breakfast Scramble

So, that leftover cottage cheese...

I used it in a breakfast scramble with an egg and some leftover roasted butternut squash.  It was very quick, very easy, and it was delicious!  You could use any cottage cheese and any cooked squash, but here is how I made it:


Cottage Cheese and Squash Breakfast Scramble
Makes a single serving

• 1/2 cup 1% cottage cheese
• 1 whole fresh egg
• 1/4 cup roasted squash

1. Mix all ingredients in a bowl.
2. Place in warm skillet that has been lightly coated with non-stick spray, over MEDIUM heat.  Allow the egg to cook, and stir occasionally, for about 4 or 5 minutes.  The color will change slightly as the egg cooks.
3. Remove to serving plate.
4. Garnish if you like with yogurt or cinnamon or salt and pepper.

Per serving, no toppings.
Weight Watchers P+ = 5.
Calories 180; Protein 21g; Carbohydrate 9g; Fat 7g; Fibre 1g.

Mix your ingredients.

Cook over medium heat... the egg puffs, the cheese melts...

and top it with yogurt!  Tasty and filling... it will easily get you through the morning.