Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1.5 cups low-fat cottage cheese
- 6 large eggs
- 1 cup fresh spinach, roughly chopped
- 1/2 cup red bell pepper, finely diced
- 1/2 cup shredded low-fat cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking dish with non-stick cooking spray. If you are using raw chicken, cook it beforehand by boiling or pan-searing until it reaches an internal temperature of 165°F. Dice the chicken into small, bite-sized pieces and set aside. Chop your spinach and bell peppers finely to ensure even distribution throughout the bake.
- In a large mixing bowl, whisk the six eggs until they are well combined. Stir in the cottage cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. For a smoother texture, you can blend the eggs and cottage cheese in a blender before adding the other ingredients. Once the base is ready, fold in the cooked chicken, chopped spinach, and diced bell peppers.
- Pour the mixture into your prepared baking dish, spreading it out evenly with a spatula. Sprinkle the shredded cheddar cheese over the top for a golden finish. Place the dish in 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. Let the dish cool for 5 to 10 minutes before slicing it into four equal portions.
- Cook Time: 50 minutes