Brew and prepare the coffee to your liking.
Add the almond milk, peaches, raspberries, bananas, rolled oats, vanilla protein powder, cottage cheese, chia seeds, and vanilla extract to a blender. Blend on high until completely smooth and creamy.
Whisk together the eggs, egg whites, cottage cheese, and black pepper until well combined.
Heat the extra-virgin olive oil in a nonstick skillet over medium-low heat. Add the egg mixture and gently stir and fold until the eggs are cooked through and set. (Drain any excess moisture from the pan before serving.)
Serve the scrambled eggs sprinkled with Parmesan cheese, the smoothie, and coffee.