High-Protein Cottage Cheese Veggie Bake

ingredients

• 500 g cottage cheese 🧀
• 4 large eggs 🥚
• 1 cup (90 g) baby spinach, chopped 🥬
• 1 red bell pepper, diced 🌶️
• 1 small zucchini, grated 🥒
• 1 cup (150 g) cherry tomatoes, halved 🍅
• 1 small red onion, finely chopped 🧅
• 2 cloves garlic, minced 🧄
• 1/2 cup (50 g) grated cheddar or parmesan 🧀
• 1/3 cup (30 g) rolled oats or almond flour 🌾
• 2 tbsp olive oil 🫒
• 1 tsp dried oregano (or mixed herbs) 🌿
• 1/2 tsp smoked paprika or black pepper 🌶️
• 1 tsp salt 🧂
• Fresh parsley or chives for garnish 🌱

instructions

1. Preheat oven to 180°C (350°F). Grease a 20x25 cm (8x10 in) baking dish with a little olive oil.
2. In a large bowl, whisk the eggs until smooth. Add the cottage cheese and mix until combined and slightly creamy.
3. Stir in the rolled oats (or almond flour), grated cheese, dried oregano, smoked paprika, salt and pepper. Mix to combine.
4. Heat 2 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until translucent, then add the garlic and cook 30 seconds more.
5. Add the diced bell pepper and grated zucchini to the skillet. Cook for 4–5 minutes until vegetables are slightly softened. Stir in the chopped spinach and cook until wilted, about 1–2 minutes. Remove from heat.
6. Fold the sautéed vegetables into the cottage-cheese-and-egg mixture. Gently stir in the halved cherry tomatoes, reserving a few for the top if you like a decorative finish.
7. Pour the mixture into the prepared baking dish and smooth the top. Scatter any reserved tomatoes on top and sprinkle extra grated cheese if desired.
8. Bake in the preheated oven for 30–35 minutes, or until the top is golden and a knife inserted near the center comes out mostly clean.
9. Let the bake rest for 5–10 minutes before slicing. Garnish with chopped parsley or chives and serve warm.
10. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave until warmed through.