- #high-protein
Spanakopita Egg and Cottage Cheese Bake
All the flavor of spanakopita without the phyllo. Eggs, egg whites, and 2% cottage cheese give each square 39.75g protein, and spinach, feta, and dill do the rest. Bake once on Sunday for four breakfasts that taste good warm or cold.
by John at Baisics
Ingredients
- 10 whole Large eggs
- 240 ml Liquid egg whites
- 452 g 2% cottage cheese
- 280 g Frozen chopped spinach, thawed and squeezed dry
- 85 g Feta cheese, crumbled
- 50 g Scallions, thinly sliced
- 3 tbsp Fresh dill, chopped
- 1 tsp Dried oregano
- 0.125 tsp Ground nutmeg
- 0.5 tsp Black pepper
- 1 spray Nonstick cooking spray
Instructions
- 1
Heat the oven to 350°F (175°C). Coat the baking dish with cooking spray.
- 2
Wring the thawed spinach in a towel until no more water comes out. This keeps the bake from turning soggy.
- 3
In the bowl, whisk the eggs, egg whites, cottage cheese, oregano, nutmeg, and pepper until well combined.
- 4
Stir in the spinach, scallions, dill, and two-thirds of the feta. Pour into the dish and scatter the remaining feta on top.
- 5
Bake 38–42 minutes, until the center is set and the edges are golden.
- 6
Rest 10 minutes and cut into 4 squares. Refrigerate up to 4 days, and reheat 60–90 seconds or eat cold.