This cottage cheese and vegetable bake combines six eggs with cottage cheese, shredded cheese, spinach, bell pepper, and onion. It bakes in an 8×8-inch dish and makes six servings.
Ingredients
- 6 large eggs
- 2 cups reduced-fat cottage cheese
- 1 cup reduced-fat shredded cheese, such as cheddar, mozzarella, or a mix
- 1 cup chopped spinach
- ½ cup diced bell pepper
- ½ cup chopped onion
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh herbs, optional garnish
- Sliced tomatoes or avocado, optional garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
- Whisk the eggs in a large bowl. Add the cottage cheese and stir until well combined.
- Fold in the shredded cheese, spinach, bell pepper, onion, garlic powder, onion powder, salt, and black pepper.
- Pour the mixture into the prepared dish and spread it evenly.
- Bake for 35–40 minutes, until the center is set and the top is golden brown. After 35–40 minutes, check that the center reaches 160°F (71°C).
- Rest for 5–10 minutes before slicing into 6 servings.
- Garnish with fresh herbs and serve with sliced tomatoes or avocado if desired.
Timing and Serving Notes
Allow 10 minutes for preparation and 40 minutes for cooking, or about 50 minutes total. Chop the vegetables into small, similar-size pieces so they remain distributed through the egg mixture. Stir just before pouring so the cheese and vegetables do not settle at the bottom.
The short rest helps the center settle before slicing. Refrigerate leftovers promptly in a covered container.
