Spinach and Cheese Egg Bake

Servings: 4 slices (1/4 of the dish)

Ingredients

• 1 cup cottage cheese (full-fat or low-fat)

• 9 large eggs

• 1 cup baby spinach, roughly chopped

• ⅓ cup feta cheese (see note 1)

• ¼ teaspoon salt

• ⅛ teaspoon ground pepper

• 1 teaspoon dried oregano

• ¼ teaspoon garlic powder

• ½ cup sundried tomatoes, stored dry, cut into strips (see note 2)

• ⅓ cup grated cheddar cheese or grated mozzarella

Instructions

1. Preheat Oven: Preheat the oven to 400°F (200°C). Spray a 12-inch pie plate or skillet with olive oil and set aside.

2. Prepare Spinach: Roughly chop the baby spinach leaves and set aside.

3. Mix Ingredients: In a large mixing bowl, whisk together the eggs, cottage cheese, feta cheese, pepper, salt, garlic powder, grated cheddar, and oregano.

4. Combine: Stir in the sundried tomato strips and chopped spinach until well combined.

5. Bake: Pour the egg mixture into the prepared pie plate. Place the pie plate on the middle rack of the oven and bake for 15-25 minutes or until the eggs are set and the center is no longer jiggly.

6. Cool and Serve: Remove from the oven and let cool for 10 minutes before slicing. Slice into quarters and serve immediately with a side of lettuce or roasted vegetables.

Storage

Store leftovers in the refrigerator for up to 4 days, covered with foil.

Notes

1. Cheese Variations: Feel free to replace the feta with any cheese you prefer, such as more cheddar, grated Parmesan, or grated mozzarella.

2. Sundried Tomatoes: If using sundried tomatoes stored in oil, pat them dry with absorbent paper. If whole, finely chop them into strips.

Nutrition Facts (Per Serving)

Serving Size: 1 slice (1/4 of the dish)
Servings Per Recipe: 4 slices

• Calories: 348.3 kcal

• Total Fat: 24 g

• Saturated Fat: 10 g

• Trans Fat: 0 g

• Cholesterol: 464 mg

• Sodium: 946 mg

• Total Carbohydrates: 11.8 g

• Dietary Fiber: 2 g

• Sugars: 4 g

• Protein: 25 g