Cottage Cheese Egg Bake

Ingrédients

• 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)

Préparation

1. 1

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

2. 2

   Roughly chop the baby spinach leaves. Set aside.

3. 3

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

4. 4

   Stir in sundried tomato strips and chopped spinach.

5. 5

   Pour the egg mixture in the prepared pie plate.

6. 6

   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.

7. 7

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

8. 8

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

9. 9

   --- Storage ---

10. 10

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