Ingredients
Scale
- 8 large eggs
- 1 cup small-curd cottage cheese (full fat or 2% recommended)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup fresh baby spinach, chopped
- 1/4 cup red bell pepper, finely diced
- 1/4 cup yellow onion, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Fresh chives for garnish
Instructions
- Preheat your oven to 375°F (190°C). Generously grease an 8×8-inch baking dish or a medium casserole dish with non-stick cooking spray or a light coating of olive oil. Ensure the corners are well-coated to prevent the eggs from sticking.
- In a large mixing bowl, crack the 8 eggs and whisk them vigorously until the yolks and whites are fully combined. Stir in the cottage cheese, garlic powder, salt, and black pepper. Whisk again until the cottage cheese is evenly distributed throughout the egg mixture.
- Add the chopped spinach, diced red bell pepper, and minced onion to the bowl. Stir in half of the shredded cheddar cheese. Mix everything together with a spatula to ensure every bite of the bake will have a perfect balance of vegetables and cheese.
- Pour the egg mixture into your prepared baking dish. Sprinkle the remaining cheddar cheese evenly over the top. Place the dish on the center rack of the oven and bake for 30 to 35 minutes. You will know it is done when the center is set and no longer jiggles, and the edges are slightly golden brown.
- Remove the dish from the oven and let it sit for 5 minutes. This cooling period allows the eggs to firm up, making it much easier to slice. Garnish with fresh chives if desired, cut into six squares, and serve warm.
- Cook Time: 45 minutes