Creamy Cottage Cheese and Veggie Bake: A Wholesome Delight

Ingredients

Main Ingredients

• 6 large eggs
• 1½ cups low‑fat cottage cheese
• 1 cup shredded sharp cheddar cheese

Veggies

• 1 cup fresh spinach, roughly chopped
• ½ cup red bell pepper, diced
• ½ cup zucchini, thinly sliced
• ¼ cup green onions, sliced

Seasonings & Aromatics

• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon sea salt (or to taste)

Topping

• ¼ cup panko breadcrumbs
• 1 tablespoon melted butter (or olive oil for a lighter version)
• 1 tablespoon grated Parmesan cheese

Instructions

Mixing the Creamy Base

1. Combine dairy. In a large mixing bowl, whisk together 6 large eggs, 1½ cups low‑fat cottage cheese, and 1 cup shredded sharp cheddar cheese until smooth. The eggs provide structure, while the cottage cheese creates a light, creamy texture without the heaviness of cream.
2. Season the mixture. Add 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon freshly ground black pepper, and ½ teaspoon sea salt. Whisk again to distribute the spices evenly; they will infuse the bake with subtle warmth and depth.
3. Incorporate vegetables. Fold the sautéed vegetables into the dairy mixture, ensuring every piece is coated. This step locks moisture inside the bake while allowing the cheese to cling to each vegetable bite.