Ingredients
For the base:
- Eggs: 10 large whole eggs
- Egg Whites: 4 large egg whites – extra protein boost
- Cottage Cheese: 1 cup low-fat, blended smooth – makes it fluffy + high protein
- Milk: 1/4 cup milk or unsweetened almond milk
- Feta Cheese: 200g / 1 cup crumbled
- Mozzarella: 1/2 cup shredded – for that golden top
Veggies + Flavor:
- Spinach: 300g / 10oz fresh spinach, chopped
- Sun-Dried Tomatoes: 1/2 cup in oil, drained + chopped
- Onion: 1 small, finely diced
- Garlic: 3 cloves, minced
- Olive Oil: 1 tbsp
- Fresh Thyme: 1 tsp leaves + sprigs for garnish
- Salt: 1 tsp
- Black Pepper: 1/2 tsp
- Chili Flakes: pinch, optional
Instructions
- Prep
Preheat oven to 190°C / 375°F. Grease a 9-inch round baking dish or cast iron pan with olive oil. - Cook the veggies
Heat 1 tbsp olive oil in a pan on medium. Sauté onion 2-3 min till soft. Add garlic 30 sec, then spinach. Cook till spinach wilts. Squeeze out extra water. Set aside to cool. - Make the egg mix
In a large bowl whisk: whole eggs, egg whites, blended cottage cheese, milk, salt, pepper, and thyme. Whisk till smooth. This is what makes it high protein and fluffy. - Combine
Add cooled spinach, half the feta, and half the sun-dried tomatoes to the egg mix. Stir. - Bake
Pour mixture into the baking dish. Top with remaining feta, sun-dried tomatoes, and mozzarella.
Bake for 30-35 minutes till center is set and top is golden brown. A toothpick should come out clean. - Serve
Let it rest 10 minutes before slicing. Garnish with fresh thyme. Drizzle a little olive oil from sun-dried tomato jar on top like in the photo.
