Ingredients
Scale
- 2 cups cottage cheese
- 6 large eggs
- 1 cup chopped spinach (fresh or frozen)
- 1 cup diced bell peppers (any color)
- 1 cup chopped broccoli florets
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon paprika
- ¼ cup grated low-fat cheese (optional, for topping)
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat oven to 180°C (350°F). Lightly grease a medium baking dish or line it with parchment paper.
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until soft.
- Add bell peppers and broccoli. Cook for 5–6 minutes, stirring occasionally, until vegetables begin to soften.
- If using frozen spinach, thaw and squeeze out excess liquid. Add to the skillet. For fresh spinach, stir in during the last 2 minutes to wilt.
- In a large bowl, whisk eggs and cottage cheese together until smooth.
- Season the mixture with garlic powder, black pepper, salt, and paprika. Mix well.
- Add sautéed vegetables to the egg mixture. Stir until fully combined.
- Pour mixture into the prepared baking dish and spread evenly.
- Sprinkle grated low-fat cheese on top if desired.
- Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is golden.
- Allow to cool for 10 minutes before slicing and serving.
Notes
Use any mix of vegetables, but be sure to cook them before mixing to avoid excess moisture.
Add fresh herbs or red chili flakes for extra flavor.
To increase the protein, stir in cooked quinoa or shredded chicken ham.
For a crispier top, broil for the last 2–3 minutes of baking.
- Prep Time: 15
- Cook Time: 40