Cottage Cheese Egg Bake

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cup Cottage Cheese (full-fat or low-fat)

9 large Eggs

1 cup Baby Spinach

1/3 cup Feta Cheese (note 1)

1/4 teaspoon Salt

1/8 teapsoon Ground Pepper

1 teaspoon Dried Oregano

1/4 teaspoon Garlic Powder

1/2 cup Sundried Tomatoes (stored dry, not in oil, cut into stripes, note 2)

1/3 cup Grated Cheddar Cheese (or grated mozzarella)

Directions

Preheat the oven to 400°F (200°C). Spray a 12-inch pie plate skillet with olive oil. Set aside.

Roughly chop the baby spinach leaves. Set aside.

In a large mixing bowl, whisk the eggs, cottage cheese, feta cheese, pepper, salt, garlic powder, grated cheddar, and oregano.

Stir in sundried tomato strips and chopped spinach.

Pour the egg mixture in the prepared pie plate.

Place the pie plate on the middle rack of the oven and bake for 15-25 minutes or until the eggs are set and the center is not jiggly.

Remove from the oven, and let it cool for 10 minutes before slicing.

Slice into quarters and serve immediately with lettuce or roasted vegetables.

Storage

Store in the fridge for up to 4 days, in the pie plate covered with foil.

Nutrition

• Serving Size: 1 servings (1/4 of the d
• Calories: 348.3 kcal
• Total Fat: 20.6 g
• Saturated Fat: 9.2 g
• Unsaturated Fat: 8.9 g
• Trans Fat: 0.04 g
• Cholesterol: 451.6 mg
• Sodium: 861.8 mg
• Total Carbohydrate: 11.9 g
• Dietary Fiber: 2.1 g
• Total Sugars: 7.2 g
• Protein: 29.4 g