Ingredients
Scale
- 2 teaspoons olive oil
- 8 ounces baby bella mushrooms, chopped
- 1 cup diced yellow onion
- 3 cups chopped fresh spinach
- 12 large eggs
- 1 ½ cups cottage cheese (full-fat)
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon sea salt, divided
- ½ teaspoon black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or parmesan)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Sauté mushrooms and onion until softened.
- Add spinach and cook until wilted.
- In a large bowl, whisk eggs, cottage cheese, parsley, garlic powder, salt, and pepper.
- Stir in the sautéed vegetables.
- Pour mixture into a greased baking dish.
- Sprinkle shredded cheese on top.
- Bake for 35-40 minutes or until set.
- Let cool slightly before serving.
Notes
- Use full-fat cottage cheese for creamier texture.
- You can substitute vegetables based on preference.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 390mg