Description
An elegant egg bake featuring creamy cottage cheese and sautéed vegetables, creating a smooth custard with a golden top.
Ingredients
Scale
- 6 large eggs, room temperature
- 1 1/2 cups small-curd cottage cheese, well drained
- 1/2 cup whole milk or light cream, room temperature
- 1 medium shallot, finely diced
- 1 cup baby spinach, coarsely chopped
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- 1 garlic clove, minced
- 2 tbsp olive oil or unsalted butter, divided
- 1 tsp sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh parsley and/or chives, finely chopped
- 1/2 cup grated Gruyère or Parmesan, room temperature
- 1 tbsp breadcrumbs (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with 1 tablespoon of olive oil or butter.
- Heat remaining oil in a skillet over medium heat. Add shallot and sauté until translucent, about 2 minutes.
- Add bell pepper and zucchini; cook until lightly browned and softened, about 4–5 minutes. Stir in garlic and spinach; cook until wilted.
- In a bowl, whisk eggs until smooth. Add cottage cheese and milk; whisk to form a silky custard. Stir in herbs, salt, and pepper.
- Fold the cooled vegetables into the egg-cottage cheese mixture and pour into the prepared dish.
- Sprinkle grated cheese and breadcrumbs on top.
- Bake for 25–35 minutes until edges are set and golden. The center should jiggle slightly.
- Let rest for 8–10 minutes before serving. Garnish with herbs and olive oil.
Notes
Use room temperature eggs and dairy for a smoother mixture. Resting time improves slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 250mg