Ingredients
Scale
- 1 cup Cottage Cheese (use lactose-free cottage cheese if needed)
- 4 large Eggs (opt for large eggs for best results)
- ½ cup Parmesan Cheese (replace with nutritional yeast for a dairy-free option)
- 2 tablespoons Fresh Chives (green onion can be used as a substitute)
- 1 teaspoon Garlic Powder (switch to fresh minced garlic if desired, adjusting to taste)
- 1 teaspoon Paprika (smoked paprika can enhance the flavor profile)
- Salt (to taste)
- Pepper (to taste)
- 1 cup Bell Peppers (ensure to drain excess moisture if using)
- 1 cup Spinach (consider using fresh or frozen, thawed well)
- ½ cup Sun-Dried Tomatoes (drain well to prevent sogginess)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9-inch pie dish or an 8×8-inch baking dish with your favorite oil or cooking spray.
- Blend the cottage cheese in a food processor for about 30 seconds until smooth and creamy.
- Whisk the eggs in a large bowl and then gently fold in the blended cottage cheese, Parmesan cheese, chives, garlic powder, paprika, salt, and pepper.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 15-17 minutes or until the edges are set, and the center jiggles slightly.
- Let rest for 2-3 minutes before slicing and serving.
Notes
- Use lactose-free cottage cheese if needed.
- Opt for large eggs for best results.
- Replace Parmesan cheese with nutritional yeast for a dairy-free option.
- Drain excess moisture from optional add-ins to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 190mg