Ingredients
Scale
- 2 cups cottage cheese, blended
- 3 large eggs
- 1 cup broccoli florets
- 1 cup asparagus pieces, steamed until crisp-tender
- 1/2 cup shredded Parmesan
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the blended cottage cheese and eggs until smooth and creamy.
- Using a kitchen towel, gently dry the steamed broccoli and asparagus until no surface moisture remains.
- In a greased baking dish, evenly distribute the vegetables.
- Pour the cottage cheese mixture over the vegetables, making sure they are well covered.
- Sprinkle the shredded Parmesan over the top.
- Bake for 30 to 35 minutes, or until the center is set and does not jiggle.
- If the center is still wobbly, bake for an additional 5 minutes for the best texture.
Notes
- Blend the cottage cheese fully before mixing to get a smooth, custard-like texture.
- Drying the vegetables is important. Extra moisture can prevent the bake from setting properly.
- You can swap asparagus for zucchini or spinach if needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat individual portions in the microwave for 1 to 2 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/4 of bake)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 155mg