- 10 large eggs
- 8 ounces cottage cheese (use any type. Low-fat works!)
- Up to 1 T oil (I’ve been using avocado oil. Use your preference)
- ½ small red onion, sliced thin
- 8-10 ounces fresh spinach
- 8 ounces mushrooms, sliced
- ½ c feta cheese, crumbled
- 1 c shredded melting cheese (your choice)
- ½ c finely grated Parmesan cheese
- House seasoning to taste (House seasoning: 2 shy parts kosher salt, 1 heaping part freshly ground black pepper, 1 heaping part granulated garlic)
- Preheat oven to 350.
- In a large sauté pan over medium heat add the oil until shimmering. Add onions and sauté until light golden brown. Season with a pinch of house seasoning. Add mushrooms and sauté until golden. Add a pinch more of seasoning. Turn heat to medium low. Add spinach and a pinch more house seasoning; stir until just wilted. Set aside and let cool.
- Crack eggs into a large bowl. Whisk until all eggs are beaten. Add cottage cheese, feta, and melting cheese. Stir to combine. Fold in sauteed vegetables.
- Pour into a prepared 9x13 pan (I often use a deep dish Emile Henry pie plate). Top with grated Parmesan cheese. Bake approximately 30 minutes until eggs are set. Serve warm, cold, or at room temperature.
Can be prepared in muffin tins for individual portions. I often switch out the spinach for arugula. You can use any vegetable combination you like - roasted peppers are wonderful. I’ve used this as a base to make a sweet potato chorizo egg bake with roasted poblano peppers as well - be creative and experiment!
As always - share your success and always feel free to contact me with questions!