Oven-baked eggs with cottage cheese and colorful vegetables. High-protein, gluten-free, and ideal for easy meal prep breakfasts.
# What You’ll Need:
→ Eggs & Dairy
01 - 10 large eggs
02 - 1.5 cups low-fat cottage cheese
03 - 0.25 cup milk, dairy or unsweetened plant-based
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup baby spinach, roughly chopped
06 - 0.5 cup red bell pepper, diced
07 - 0.5 cup zucchini, diced
08 - 0.25 cup red onion, finely chopped
→ Seasonings
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - 0.5 teaspoon dried oregano or Italian seasoning
12 - Pinch of chili flakes, optional
→ Garnish
13 - 2 tablespoons fresh chives or parsley, chopped
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Lightly grease a 13x9 inch rimmed baking sheet with nonstick spray or line with parchment paper.
02 - In a large mixing bowl, whisk together eggs, cottage cheese, and milk until smooth and slightly frothy.
03 - Stir in salt, pepper, and dried herbs until well incorporated.
04 - Add cherry tomatoes, spinach, bell pepper, zucchini, and red onion. Mix gently to combine without breaking down vegetables.
05 - Pour the egg mixture evenly onto the prepared baking sheet. Gently tap the pan on the counter to settle the mixture and remove air pockets.
06 - Bake for 22 to 25 minutes, or until the eggs are just set in the center and lightly golden around the edges.
07 - Remove from oven and allow to cool for 5 minutes. Slice into squares and garnish with fresh chives or parsley.
08 - Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.
