Cottage Cheese and Veggie Bake
A delightful dish combining creamy cottage cheese with vibrant vegetables and eggs, creating a comforting and nutritious meal perfect for busy weeknights or leisurely brunches.
Servings: 6 servings
Calories: 210kcal
Ingredients
Base Ingredients
- 2 cups cottage cheese This creamy base lends moisture and protein to the dish.
- 6 large eggs Provide structure and richness.
Vegetable Ingredients
- 1/2 cup diced bell pepper Adds a splash of color and sweet crunch.
- 1 cup chopped spinach Offers a vibrant green hue and extra nutrients.
- 1/2 cup chopped onion Enriches the dish's flavor base.
Seasoning and Other Ingredients
- 1 cup shredded cheese (cheddar, mozzarella, or a mix) Adds melty goodness.
- 1/2 teaspoon garlic powder For aromatic flavor.
- 1/2 teaspoon onion powder Deepens the savory profile.
- 1/2 teaspoon salt Enhances natural flavors.
- 1/4 teaspoon black pepper Adds a subtle kick.
- fresh herbs for garnish Fresh herbs Optional, adds color and freshness.
- sliced tomatoes or avocado for serving Sliced tomatoes or avocado Optional accompaniments.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease an 8×8-inch baking dish.
- Whisk eggs in a large bowl until blended and fluffy.
- Stir in 2 cups of cottage cheese until well combined.
- Add shredded cheese, spinach, bell pepper, onion, garlic powder, onion powder, salt, and pepper; mix thoroughly.
Baking
- Pour the mixture into the greased baking dish and spread evenly.
- Bake for 35–40 minutes until golden and set.
- Let it rest for 5–10 minutes before slicing.
Serving
- Garnish with fresh herbs.
- Serve with sliced tomatoes or avocado.
Notes
For added flavor, consider spices like paprika or cumin. You can substitute cottage cheese with ricotta for a richer taste, or use frozen vegetables if you prefer.