Ingredients
Scale
- 1 lb lean turkey sausage or ground chicken
- 10 large eggs
- 1 cup liquid egg whites
- 1 cup low-fat cottage cheese
- 1 red bell pepper, diced
- 2 cups fresh baby spinach, chopped
- 1/2 yellow onion, finely diced
- 1 cup shredded low-fat sharp cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray. Place a large skillet over medium-high heat and add the lean turkey sausage or ground chicken. Use a wooden spoon to break the meat into small crumbles as it browns. Once the meat is fully cooked and no longer pink, stir in the diced onions and red bell peppers. Sauté for another 3 to 4 minutes until the vegetables soften. Remove the skillet from the heat and stir in the chopped spinach, allowing it to wilt slightly from the residual heat.
- In a large blender or food processor, combine the whole eggs, liquid egg whites, cottage cheese, garlic powder, smoked paprika, salt, and pepper. Blend on high for 20 seconds until the mixture is completely smooth and frothy. Spread the cooked meat and vegetable mixture evenly across the bottom of your prepared baking dish. Pour the egg mixture slowly over the top, ensuring it seeps into all the crevices. Sprinkle the shredded cheddar cheese evenly over the surface. Place the dish in the center rack of the oven and bake for 40 to 45 minutes, or until the center is set and the edges are golden brown.
- Remove the casserole from the oven and let it rest for at least 5 to 10 minutes before slicing. This resting period allows the eggs to firm up, ensuring clean, beautiful slices. Garnish the top with fresh parsley or extra red pepper flakes for a pop of color. Cut into 8 large squares and serve warm.
- Cook Time: 60 minutes