Name: Cottage Cheese and Egg Bake
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tbsp butter, unsalted; 8 oz cremini mushrooms, sliced; 1/2 tsp kosher salt; 12 large eggs, large; 1 1/2 cup cottage cheese, whole milk; 1 cup cheddar cheese, shredded; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp black pepper; 2 cup baby spinach, chopped; as needed cooking spray

Estimate, per serving

Cal: 283
Protein: 23g
Carbs: 5g
Fat: 19g
Sodium: 618mg
Fiber: 1g

Ingredients

butterunsalted: 2/3 tbsp2/3 tbsp
cremini mushroomssliced: 5 1/3 oz
kosher salt: 1/3 tsp
eggslarge: 8 large
cottage cheesewhole milk: 1 cup1 cup
cheddar cheeseshredded: 2/3 cup2/3 cup
garlic powder: 1/3 tsp
paprika: 1/3 tsp
black pepper: 0.17 tsp
baby spinachchopped: 1 1/3 cup
cooking spray: as needed

Method

01Preheat oven to 375°F. Grease a 9x11 or 9x13 casserole dish with cooking spray or butter.
02Heat butter in a 10-inch nonstick skillet over medium heat. Add mushrooms and cook until softened, 3-4 minutes, stirring occasionally. Season with salt and set aside to cool.
03Whisk eggs in a large bowl until well beaten.
04Mix in cottage cheese, cheddar, garlic powder, paprika, and black pepper. Fold in cooled mushrooms and spinach.
05Pour mixture into prepared dish. Bake 35-40 minutes until center is set and no longer jiggly.38 min
06Cool 10 minutes. Slice and serve.10 min

Fits

Vegetarian
Gluten-free