Ingredients
Scale
- 4 cups fresh broccoli florets
- 1/2 cup sun-dried tomatoes (oil-packed), drained, patted dry, and chopped
- 1.5 cups full-fat cottage cheese (blended)
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning (or dried basil/oregano mix)
- 1/2 tsp garlic powder
Instructions
- Prep Broccoli: Blanch broccoli in boiling water for 2 minutes. Drain and dry completely with paper towels.
- Base: In a large bowl, whisk together the blended cottage cheese, eggs, Parmesan cheese, Italian seasoning, and garlic powder until smooth.
- Mix: Gently fold in the dried broccoli florets and chopped sun-dried tomatoes, followed by the shredded mozzarella cheese until well combined.
- Bake: Pour the mixture into a greased baking dish and spread it evenly. Bake in a preheated oven at 375°F (190°C) for 30–35 minutes or until the top is golden brown and set.
Notes
- For a crispier top, broil for 2–3 minutes after baking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg