Description
A nutritious and creamy egg bake packed with protein, perfect for breakfast, lunch, or dinner.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 small onion, chopped (about 1 cup)
- 8 ounces cremini mushrooms, sliced
- 5 cups (150 grams) baby spinach, roughly chopped
- 12 eggs
- 1.5 cups low-fat cottage cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces feta cheese, crumbled
Instructions
- Preheat oven to 350°F. Lightly spray a 9″ x 13″ pan with nonstick cooking spray.
- Heat olive oil in a large sauté pan. Add onions, mushrooms, and a pinch of salt. Cook for 6-8 minutes or until the onions are translucent and the mushrooms are lightly browned.
- Toss in the spinach, turn off heat, and toss until combined and spinach is slightly wilted.
- Spread the veggie mixture in the bottom of the prepared baking pan. Set aside.
- In a large bowl, whisk together eggs, cottage cheese, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture over the veggies. Gently pull some of the veggies to the surface and evenly sprinkle crumbled feta cheese over the top.
- Bake for 30 minutes or until the eggs are set through. Let rest for 15-25 minutes before cutting and serving.
Notes
Let the bake rest for easier slicing. Use fresh herbs to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 350mg