Ingredients
Scale
Ingredients
- Nonstick cooking spray
- 8 large eggs
- ¼ tsp garlic powder
- ¼ tsp fine salt
- ¼ tsp black pepper
- ¾ cup (170 g) 2% or full-fat cottage cheese
- ½ cup (40 g) shredded or shaved Parmesan cheese
- 3 cups (90 g) roughly chopped fresh spinach
- ½ cup finely diced yellow onion or green onions
Instructions
- Prep. Preheat the oven to 375°F (190°C / 170°C fan). Mist a 9×9-inch (23×23 cm) baking dish with nonstick spray.
- Whisk. In a medium bowl, whisk the eggs, garlic powder, salt, and pepper until well combined.
- Mix. Stir in the cottage cheese, Parmesan, spinach, and onion.
- Pour. Pour the mixture into the prepared dish and spread it evenly.
- Bake. Bake for 30–35 minutes, until the center is set.
- Rest. Let rest for 5 minutes, then cut into 4 squares and serve.
Notes
- Add-ins: Add up to 1 cup of cooked vegetables or cooked breakfast meats, such as bacon, sausage, sautéed mushrooms, or bell peppers.
- Low-fat cottage cheese: Strain it for 10 minutes to prevent a watery bake.
- Frozen spinach: Use ½ cup (85 g), thawed and squeezed completely dry.
- Egg whites: Use ¼ cup (60 ml) of egg whites for each whole egg.
- Make ahead: Assemble and refrigerate unbaked for up to 24 hours. Add 5 minutes to the bake time.
- Storage: Refrigerate covered for up to 3 days, or freeze portions for up to 2 months. Reheat in a skillet or microwave.
Nutrition is an estimate and will vary with the brands used.
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Gluten Free