In a small bowl, lightly whisk the egg. Season to taste and set aside.

Heat oil in a small, non-stick frying pan on medium-high heat. Add the asparagus and cook for 5 minutes, or until nearly cooked. Add a little water if needed to help them cook through. Remove mixture from the pan, place in a bowl and set aside.

Clean the non-stick frying pan and place it back on medium-high heat. Pour in egg and continue to stir until it is nearly cooked through and light and fluffy. Stir in the cottage cheese. When mixed through, add asparagus back to the pan and gently mix everything together. Remove from heat.

While eggs are cooking, toast bread. Serve toast with scramble on top.

Follow with a piece of fruit of your choice, or save for mid-morning snack.

TIP: You can leave some of the cottage cheese out of the scramble and spread on the toast, before topping with the scrambled egg mixture. Feel free to mix up the vegetables to your liking, or add garlic or chilli when cooking vegetables for some extra flavor.