Ingredients
Scale
- 8 large eggs
- 2 cups small-curd cottage cheese (4% milk fat recommended)
- 8 oz cremini or white button mushrooms, sliced
- 3 cups fresh baby spinach, roughly chopped
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella or white cheddar cheese
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for heat)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with non-stick spray or butter. Heat the olive oil in a large skillet over medium heat. Add the diced onions and sliced mushrooms. Sauté for about 5-7 minutes until the mushrooms have released their moisture and turned golden brown. Stir in the minced garlic and chopped spinach, cooking for just 1 minute until the spinach is wilted. Remove from heat and let it cool slightly.
- In a large mixing bowl, crack the 8 eggs and whisk them thoroughly. Stir in the cottage cheese, shredded mozzarella, salt, pepper, and red pepper flakes. If you prefer a completely smooth texture where you can’t see the cottage cheese curds, you can pulse the eggs and cottage cheese in a blender for 10 seconds before adding the other ingredients. Once mixed, fold in the cooled sautéed vegetable mixture until everything is evenly distributed.
- Pour the egg mixture into your prepared baking dish, spreading it out into an even layer. Place the dish on the center rack of the oven and bake for 35 to 40 minutes. The egg bake is done when the center is set and the edges are lightly golden brown. Remove from the oven and let it rest for 5 minutes before slicing. This resting period is crucial as it allows the proteins to firm up, making it much easier to cut into clean squares.
- Cook Time: 55 minutes