Ingredients
Scale
- 2 cups cottage cheese
- 1 cup cooked quinoa (optional for extra protein)
- 1 cup broccoli florets, chopped
- 1 red bell pepper, diced
- 1 zucchini, diced
- ½ cup shredded turkey bacon
- ½ cup chicken ham, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 large eggs, lightly beaten
- ¼ cup grated Parmesan cheese (optional)
- Fresh herbs for garnish (parsley or chives)
- 1 teaspoon olive oil (for sautéing)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a medium-sized baking dish.
- In a large skillet over medium heat, sauté the broccoli, bell pepper, and zucchini with olive oil for 4–5 minutes. Add garlic and cook for 1 minute.
- In a large bowl, combine cottage cheese, turkey bacon, chicken ham, and cooked quinoa. Stir in the eggs, paprika, oregano, salt, and pepper.
- Fold the sautéed vegetables into the cottage cheese mixture until evenly combined.
- Transfer the mixture into the greased baking dish, spreading it evenly. Sprinkle Parmesan cheese over the top if using.
- Bake in the preheated oven for 25–30 minutes or until the top is lightly golden and the center is set.
- Let the bake cool for 5–10 minutes before slicing. Garnish with fresh herbs.
- Serve warm or store for meal prep.
Notes
You can substitute vegetables based on availability.
For a creamier texture, add 1 tablespoon of Greek yogurt to the mixture.
To increase protein, add cooked chicken breast or tofu.
Perfect for meal prep; keeps 3–4 days in the fridge.
- Prep Time: 15
- Cook Time: 30