Ingredients:
1 cup Cottage Cheese (full-fat or low-fat)
9 large Eggs
1 cup Baby Spinach
⅓ cup Feta Cheese
¼ teaspoon Salt
⅛ teaspoon Ground Pepper
1 teaspoon Dried Oregano
¼ teaspoon Garlic Powder
½ cup Sundried Tomatoes (stored dry, not in oil, cut into strips)
⅓ cup Grated Cheddar Cheese or grated mozzarella
Directions:
Preheat the oven to 400°F (200°C). Lightly spray a 12-inch pie plate or skillet with olive oil. Set aside.
Roughly chop the baby spinach leaves and set aside.
In a large mixing bowl, whisk together eggs, cottage cheese, feta cheese, salt, pepper, garlic powder, grated cheddar (or mozzarella), and oregano until well combined.
Fold in the sundried tomato strips and chopped spinach into the egg mixture.
Pour the egg mixture into the prepared pie plate.
Bake on the middle rack of the oven for 15-25 minutes, or until the eggs are set and the center is no longer jiggly.
Remove from the oven and allow it to cool for 10 minutes before slicing.
Slice into quarters and serve immediately, ideally with a side of lettuce or roasted vegetables for a complete meal.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 220 kcal per serving | Servings: 4 servings