Cottage Cheese Egg Bake

Ingredients

• 225 g (1 cup)cottage cheese, full-fat or low-fat
• 9 largeeggs
• 30 g (1 cup)baby spinach
• 50 g (1/3 cup)feta cheese
• 1.25 g (1/4 teaspoon)salt
• 0.6 g (1/8 teaspoon)ground pepper
• 1 teaspoondried oregano
• 0.8 g (1/4 teaspoon)garlic powder
• 27 g (1/2 cup)sun-dried tomatoes, stored dry rather than in oil, cut into strips
• 40 g (1/3 cup)grated Cheddar cheese or grated mozzarella
• To coatolive oil spray

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C. Spray a 30 cm pie plate or skillet with olive oil and set it aside.

2. 2

   Chop the spinach

   Roughly chop the baby spinach leaves and set them aside.

3. 3

   Whisk the mixture

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

4. 4

   Add the vegetables

   Stir the sun-dried tomato strips and chopped spinach into the egg mixture.

5. 5

   Fill the dish

   Pour the mixture into the prepared pie plate.

6. 6

   Bake until set

   Put the pie plate on the oven’s middle rack and bake for 15–25 minutes, until the eggs are set and the centre no longer jiggles.

7. 7

   Cool the bake

   Remove the dish from the oven and leave it to cool for 10 minutes before slicing.

8. 8

   Slice and serve

   Cut into quarters and serve straight away with lettuce or roasted vegetables.

What is a cottage cheese egg bake?

This is a crustless, frittata-style bake: whisked eggs set around cheese and vegetables, then get cut into wedges. Egg bakes are a familiar American brunch and potluck dish, while the spinach, feta, oregano and sun-dried tomatoes give this version Mediterranean-inspired flavours.

Cottage cheese adds a soft, creamy element alongside the feta and grated cheese. The vegetables bring colour and savoury contrast without the need to prepare a pastry base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 29g protein, 12g carbs, 21g fat.

The eggs and cheeses supply most of the protein and fat, while the sun-dried tomatoes, spinach and cottage cheese contribute carbohydrates in smaller amounts. Balance a quarter of the bake with lettuce or roasted vegetables for a plate with more vegetables.

The cheese and egg mixture

Eggs: Whisk them thoroughly with the cottage cheese and seasonings so the mixture is evenly combined before baking.

Cheese: Feta brings a salty, tangy note, while Cheddar gives the bake a fuller cheese flavour. Grated mozzarella can be used instead of Cheddar for a milder result.

Prepare the vegetables

Spinach: Roughly chop the leaves so they are distributed through the bake rather than forming large clumps.

Sun-dried tomatoes: Use the dry-stored type specified here and cut it into strips. Oil-packed tomatoes can make the mixture greasier, so they are not the stated choice for this recipe.

Look for a set centre

The bake is ready when the centre is set and does not wobble when the dish is moved. Start checking at 15 minutes, as the timing can vary with the dish and oven.

Avoid baking it longer than needed: the eggs continue to cook briefly after the dish comes out of the oven. Resting it for 10 minutes also makes the quarters easier to slice.

Dish and timing

A 30 cm pie plate or skillet gives the mixture room to cook in a relatively even layer. Coat the dish with olive oil spray before adding the eggs to make serving easier.

The stated baking window is 15–25 minutes, within a total preparation and cooking time of about 30 minutes. Allow the additional 10-minute rest before cutting and serving.

What to serve with it

Lettuce: A simple leafy salad makes a fresh, crisp accompaniment to the rich eggs and cheese.

Roasted vegetables: Serve them alongside for a warm, savoury brunch plate. Cut the bake into quarters as directed, or serve it as part of a potluck spread.

Recipe notes & tips

• Chop the spinach before starting the egg mixture so it is ready to stir in.
• Use a large bowl to make whisking the eggs and cheeses easier.
• Spread the spinach and tomato strips through the mixture before pouring it into the dish.
• Check the centre from 15 minutes onwards, as ovens and dishes can affect the cooking time.
• Let the bake rest for the full 10 minutes before slicing for neater quarters.

Variations

• Choose mozzarella: Swap the grated Cheddar for grated mozzarella for a milder cheese flavour.
• Use low-fat cottage cheese: Choose the low-fat option listed in the ingredients.
• Adjust the oregano: Use the stated dried oregano for a savoury herbal note.
• Serve with salad: Add lettuce on the side for a fresh contrast.
• Pair with roasted vegetables: Serve the bake with roasted vegetables for a more substantial plate.

Common mistakes to avoid

• Using oil-packed tomatoes: The recipe calls for dry-stored tomatoes; use those to avoid adding extra oil to the mixture.
• Leaving spinach in large pieces: Roughly chop the leaves so they mix through the eggs more evenly.
• Skipping the dish coating: Spray the pie plate with olive oil before filling it to make serving easier.
• Baking by time alone: Check that the centre is set and no longer jiggles, within the 15–25-minute window.
• Slicing straight away: Rest the bake for 10 minutes so it is easier to cut into quarters.

How to store

Cover the pie plate with foil and keep the bake in the fridge for up to 4 days. Reheat portions until warmed through.

Frequently asked questions