Cottage Cheese Egg Bake

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

1 cup Cottage Cheese (full-fat or low-fat)

9 large Eggs

1 cup Baby Spinach

1/3 cup Feta Cheese (note 1)

1/4 teaspoon Salt

1/8 teapsoon Ground Pepper

1 teaspoon Dried Oregano

1/4 teaspoon Garlic Powder

1/2 cup Sundried Tomatoes (stored dry, not in oil, cut into stripes, note 2)

1/3 cup Grated Cheddar Cheese (or grated mozzarella)

步驟

Preheat the oven to 400°F (200°C). Spray a 12-inch pie plate skillet with olive oil. Set aside.

Roughly chop the baby spinach leaves. Set aside.

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

Stir in sundried tomato strips and chopped spinach.

Pour the egg mixture in 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 not jiggly.

Remove from the oven, and let it cool for 10 minutes before slicing.

Slice into quarters and serve immediately with lettuce or roasted vegetables.

Storage

Store in the fridge for up to 4 days, in the pie plate covered with foil.

營養

• 每份大小: 1 servings (1/4 of the d
• 卡路里: 348.3 kcal
• 總脂肪: 20.6 g
• 飽和脂肪: 9.2 g
• 不飽和脂肪: 8.9 g
• 反式脂肪: 0.04 g
• 膽固醇: 451.6 mg
• 鈉: 861.8 mg
• 總碳水化合物: 11.9 g
• 膳食纖維: 2.1 g
• 總糖: 7.2 g
• 蛋白質: 29.4 g