Description
Cottage Cheese and Veggie Bake is a healthy, protein-rich dish made with cottage cheese, eggs, and a medley of sautéed vegetables. It’s ideal for breakfast, lunch, or a light dinner and is simple to prepare and highly customizable.
Ingredients
- 1 cup cottage cheese
- 4 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1 small zucchini, grated or chopped
- 1 bell pepper, chopped
- 1 cup spinach (fresh or frozen, squeezed dry)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or cooking spray
- Optional: 1/2 cup cherry tomatoes, halved
- Optional: 1/2 cup mushrooms, chopped
- Optional: 1 tbsp fresh herbs (parsley, basil, or dill)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch or 9×9-inch baking dish with olive oil or cooking spray.
- In a skillet over medium heat, sauté onion, garlic, and bell pepper until softened, about 4–5 minutes. Add spinach and cook until wilted (or stir in thawed, squeezed spinach).
- In a large bowl, whisk the eggs. Stir in cottage cheese, shredded cheese, salt, pepper, and sautéed vegetables.
- Fold in zucchini and any additional optional vegetables or herbs.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until the top is golden and the center is set.
- Let cool slightly before slicing and serving.
Notes
- Add cooked quinoa or rice for a heartier dish.
- Use ricotta instead of cottage cheese for a smoother texture.
- Make it dairy-free with plant-based cheese and cottage cheese alternatives.
- Freezes well—cool completely before slicing and freezing portions.
- Great for meal prep—reheats well and can be eaten warm or cold.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 165mg
