Ingredients
Scale
- 8 large eggs
- 2 cups low-fat or full-fat cottage cheese (small curd)
- 1 cup shredded sharp cheddar cheese
- 2 cups fresh baby spinach, roughly chopped
- 1 medium red bell pepper, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: Hot sauce or red pepper flakes for a kick
Instructions
- Step 1: Preparation and Whisking Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with non-stick cooking spray or olive oil. In a large mixing bowl, crack all eight eggs. Use a whisk or a fork to beat the eggs until they are smooth and the yolks are fully integrated. Add the cottage cheese, garlic powder, onion powder, salt, and pepper to the bowl. Stir well to combine all the wet ingredients.
- Step 2: Mixing the Fillings Fold in the chopped spinach, diced red bell pepper, and half of the shredded cheddar cheese. Stir gently until the vegetables are evenly distributed throughout the egg and cottage cheese mixture. Pour the entire mixture into your prepared baking dish. Use a spatula to level out the top so the vegetables aren’t all clumped in one corner. Sprinkle the remaining half of the cheddar cheese over the top for a golden, bubbly finish.
- Step 3: Baking and Slicing Place the baking dish in the center rack of the oven. Bake for 30 to 35 minutes, or until the center is set and the edges are lightly golden brown. You can test for doneness by inserting a knife into the center; if it comes out clean, it is ready. Remove from the oven and let it rest for at least 5 minutes. This cooling period allows the cottage cheese to set properly, making it much easier to slice into four equal squares for your meal prep.
- Cook Time: 40 minutes