Description
This High-Protein Veggie Bake with Cottage Cheese is a delicious, nutritious, and easy-to-make dish packed with fresh vegetables, creamy cottage cheese, and eggs. Ideal for breakfast, brunch, or a healthy main course, this savory casserole offers a hearty protein boost while keeping calories moderate. It’s perfect for meal prep and can be customized with your favorite veggies or added protein, making it a versatile and wholesome choice for a balanced diet.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup broccoli florets, chopped small
- 1 cup baby spinach, chopped
Dairy and Eggs
- 1 cup low-fat cottage cheese
- 1/2 cup shredded mozzarella or cheddar cheese
- 4 large eggs
- 1/4 cup milk (any kind)
Other Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or extra oil for greasing
Instructions
- Preheat and grease: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or a similar-sized oven-safe dish using cooking spray or oil.
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and cook for 2–3 minutes until softened. Add minced garlic, chopped zucchini, red bell pepper, and broccoli, sautéing for 5–6 minutes until vegetables are tender. Stir in chopped spinach and cook for 1 minute until wilted. Remove from heat.
- Mix eggs and dairy: In a large bowl, whisk together the eggs, milk, dried oregano, salt, and black pepper. Stir in the cottage cheese and half of the shredded cheese until combined.
- Combine and pour: Add the sautéed vegetables to the egg and cheese mixture, stirring gently to combine. Pour the mixture evenly into the prepared baking dish. Sprinkle the remaining shredded cheese on top.
- Bake and serve: Bake in the preheated oven for 30–35 minutes, or until the center is set and the top is golden brown. Remove from oven and let cool for 5 minutes before slicing and serving.
Notes
- This dish is perfect for meal prep and can be refrigerated and reheated throughout the week.
- Feel free to swap in other vegetables such as mushrooms, kale, or asparagus depending on your preference.
- For extra protein, add diced cooked chicken or turkey to the vegetable mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 190
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 170mg
