Bake eggs, cottage cheese, spinach and feta; portion for breakfasts throughout the week.
KBy KaiWald
Servings
6
10 pieces Large eggs
1.5 cup Cottage cheese
10 oz Frozen chopped spinach, thawed
0.75 cup Feta cheese, crumbled
2 clove Garlic
3 pieces Green onions
1 tbsp Olive oil
1 tsp Dried oregano
0.5 tsp Black pepper
0.25 tsp Salt
Calories
300 kcal
Protein
21g
Carbs
8g
Fat
21g
Fiber
2g
Sugar
2g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little of the olive oil. Place the thawed spinach in a clean towel and squeeze out as much liquid as possible, as this prevents a watery bake.
10 oz Frozen chopped spinach, thawed,
0.2 tbsp Olive oil
2. Heat the remaining olive oil in a small pan over medium heat. Sauté the minced garlic and sliced green onions for 2 minutes until fragrant and soft, then let cool slightly.
3. In a large bowl, whisk the eggs until smooth. Stir in the cottage cheese, oregano, black pepper and salt, going easy on the salt since feta is salty.
10 pieces Large eggs,
1.5 cup Cottage cheese,
1 tsp Dried oregano,
0.5 tsp Black pepper,
0.2 tsp Salt
4. Fold in the squeezed spinach, garlic and green onion mixture, and feta until evenly distributed. Pour into the prepared baking dish.
10 oz Frozen chopped spinach, thawed,
0.8 cup Feta cheese, crumbled,
2 clove Garlic,
3 pieces Green onions
5. Bake for 30 to 35 minutes until the center is set, no longer jiggles, and the top is lightly golden. Rest for 10 minutes before cutting.
Portion and Store
6. Cut into 6 squares. Cool completely, then store in airtight containers in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the microwave for 60 to 90 seconds until hot throughout.
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