Ingredients:

  • 2 cups small curd cottage cheese (2% milkfat)
  • 4 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups broccoli florets, finely chopped
  • 1 large bell pepper, diced
  • 1 cup sliced cremini mushrooms
  • 1/2 yellow onion, finely diced
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp olive oil
  • 1/4 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking dish.
  2. Heat olive oil in a large non-stick skillet over medium-high heat. Add the diced onions, and sliced mushrooms. Sauté for 5 minutes until the mushrooms are browned and fragrant.
  3. Add the finely chopped broccoli and bell pepper to the skillet. Sauté for another 3 minutes just until the colors are vibrant but the veggies still have a snap.
  4. Stir in 2 cups chopped baby spinach. Remove from heat once the leaves have just wilted.
  5. In a large mixing bowl, whisk together the cottage cheese, eggs, grated Parmesan, garlic powder, oregano, salt, and black pepper until well combined.
  6. Fold the sautéed vegetable mixture into the cottage cheese custard and stir until evenly distributed.
  7. Pour the mixture into the prepared baking dish. Spread it into an even layer.
  8. Sprinkle the shredded cheddar cheese over the bake, followed by the panko breadcrumbs.
  9. Bake for 40 minutes, or until the center is set and the top is golden brown and crackling.
  10. Garnish with 2 tbsp fresh parsley before serving.