Creamy Spinach Feta Cottage Cheese Egg Bake
This protein-packed egg bake combines fluffy cottage cheese with tangy feta and fresh spring spinach for a satisfying low-carb breakfast or brunch. Golden and bubbly from the oven, it's perfect for meal prep or feeding a crowd.
Ingredients
- 8 large eggs
- 250g cottage cheese
- 150g fresh spinach, roughly chopped
- 100g feta cheese, crumbled
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 30g parmesan cheese, grated
- Fresh chives for garnish
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 23x33cm (9x13 inch) baking dish with cooking spray.
Heat olive oil in a large frying pan over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and cook for 2-3 minutes until wilted. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, cottage cheese, dried oregano, salt, pepper, and nutmeg until well combined.
Fold in the cooled spinach mixture and half of the crumbled feta cheese.
Pour the egg mixture into the prepared baking dish and spread evenly. Top with remaining feta and grated parmesan.
Bake for 30-35 minutes until the centre is set and the top is golden brown. The egg bake should register at least 72°C (160°F) when tested with a thermometer in the centre.
Remove from oven and let rest for 5 minutes before slicing. Garnish with fresh chives and serve warm.
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