Ingredients
Scale
- 12 oz Cooked salmon (flaked) or canned salmon (drained)
- 1 cup Low-fat cottage cheese
- 6 Large eggs
- 2 cups Fresh baby spinach (chopped)
- 2 tbsp Fresh dill (minced)
- 1 tsp Lemon zest
- 1/2 tsp Garlic powder
- Salt and black pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a standard muffin tin with non-stick cooking spray. If you are using fresh salmon, ensure it is fully cooked and flaked into small, bite-sized pieces. Remove any skin or bones before starting the mix.
- In a large mixing bowl, crack the six eggs and whisk them vigorously until the yolks and whites are fully combined. Fold in the cottage cheese, chopped spinach, fresh dill, lemon zest, and garlic powder. Season generously with salt and pepper. Finally, gently stir in the flaked salmon, ensuring it is evenly distributed throughout the egg mixture.
- Pour the mixture into your prepared baking dish or divide it evenly among the muffin cups. Place the dish in the center rack of the oven. Bake for 22 to 25 minutes, or until the center is set and the edges are slightly golden brown. If you are making muffins, check them at the 18-minute mark. Let the dish cool for 5 minutes before slicing into four large portions.
- Cook Time: 35 minutes