Cottage Cheese Veggie Egg Bake

Ingredients

• 8 large eggs
• 1 cup low-fat cottage cheese
• 1/2 cup shredded sharp cheddar
• 1 medium red bell pepper, diced
• 1/2 cup yellow onion, diced
• 2 cups fresh spinach, chopped
• 2 tbsp whole milk
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat oven to 375°F (190°C) and brush a 9-inch baking dish with a little of the olive oil. Set it aside while you cook the vegetables.
2. Warm the remaining oil in a skillet over medium heat. Add the onion and bell pepper and cook, stirring, until the onion turns translucent and smells sweet, about 5 minutes.
3. Add the chopped spinach and cook just until it wilts and turns deep green, about 1 minute. Spread the vegetables evenly in the prepared baking dish and let them cool slightly.
4. In a bowl, whisk the eggs, cottage cheese, milk, garlic powder, salt, and pepper until well blended and a little frothy — about 30 seconds of brisk whisking. Stir in half of the cheddar.
5. Pour the egg mixture over the vegetables and scatter the remaining cheddar on top. Bake for 25 to 28 minutes, until the center is set and no longer jiggles when you gently shake the dish and the top is lightly golden.
6. Let it rest 5 minutes so it firms up for clean slices, then cut into 4 squares and serve warm.

Nutrition (per serving)

Calories

295

Protein

23 g

Fat

19 g

Carbs

8 g