Baked Cottage Cheese Eggs: A Wholesome Delight

Ingredients

Main Ingredients

• 6 large eggs
• 1 cup low‑fat cottage cheese
• 2 cups fresh spinach, roughly chopped
• ½ cup cherry tomatoes, halved

Wet Mix & Aromatics

• ¼ cup whole‑milk milk (or plant‑based alternative)
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced

Seasonings & Garnish

• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika (optional)
• 2 tablespoons fresh chives, thinly sliced
• 2 tablespoons fresh parsley, chopped

Instructions

Mixing the Egg‑Cottage Base

1. Combine wet ingredients. In a large mixing bowl whisk together 6 large eggs, 1 cup low‑fat cottage cheese, and ¼ cup milk until the mixture is smooth and slightly frothy. The whisk incorporates air, which will help the casserole rise gently in the oven.
2. Season the mixture. Add ½ teaspoon sea salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika (if using). Whisk again to distribute the seasonings evenly, ensuring every bite is well‑flavored.
3. Fold in the sautéed vegetables. Transfer the onion‑garlic‑spinach‑tomato mixture into the bowl with the egg‑cottage blend. Gently fold with a spatula until just combined; over‑mixing can deflate the airy texture you’re aiming for.

Baking the Casserole

1. Preheat the oven. Set your oven to 375°F (190°C) and allow it to fully heat. A consistent temperature ensures the casserole sets evenly without over‑cooking the edges.
2. Transfer to a baking dish. Lightly grease an 8‑inch square baking dish with a drizzle of olive oil. Pour the batter in, spreading it out with a spatula to create an even surface. The dish should be no deeper than 1‑inch to promote uniform cooking.
3. Bake until set. Place the dish in the oven and bake for 20‑25 minutes. The edges should turn a light golden brown, and the center will still wobble slightly when the dish is gently shaken. This wobble indicates a custardy interior.
4. Finish with herbs. Remove the casserole from the oven and immediately sprinkle the top with 2 tablespoons fresh chives and 2 tablespoons parsley. The residual heat releases the herbs’ aromatics, adding a fresh pop of flavor.