Ingredients
Scale
- 12 large eggs ($3.00)
- 16 oz container low-fat cottage cheese ($3.50)
- 1 bag (10 oz) frozen chopped spinach, thawed and squeezed dry ($1.50)
- 1 medium onion, finely diced ($0.75)
- 1 cup shredded cheddar cheese ($2.50)
- 1 teaspoon garlic powder ($0.25)
- Salt and black pepper to taste ($0.10)
- Non-stick cooking spray or 1 tablespoon oil ($0.15)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish generously with non-stick spray or a little bit of oil. While the oven heats up, ensure your frozen spinach is completely thawed. Place the spinach in a clean kitchen towel and squeeze out every drop of excess moisture. This prevents the meal prep from becoming watery.
- In a large mixing bowl, crack all 12 eggs. Whisk them vigorously until the yolks and whites are fully combined. Stir in the entire container of cottage cheese, the dried spinach, diced onion, garlic powder, salt, and pepper. If you prefer a smoother texture, you can pulse the eggs and cottage cheese in a blender for 30 seconds before adding the vegetables.
- Pour the egg mixture into the prepared baking dish, spreading the spinach and onions evenly with a spatula. Sprinkle the shredded cheddar cheese across the top. Place the dish in the center rack of the oven. Bake for 30 to 35 minutes, or until the center is set and the edges are slightly golden brown. A toothpick inserted into the center should come out clean.
- Remove the dish from the oven and let it cool for at least 10 minutes. This resting period allows the eggs to firm up, making them easier to slice. Cut the bake into 6 equal rectangles. Place each portion into an airtight meal prep container. Store them in the refrigerator for up to five days.
- Cook Time: 45 minutes