Veggie Bake with Cottage Cheese (Printable Version)
A versatile dish combining cottage cheese, eggs, and fresh vegetables for a colorful, protein-rich meal suitable for any time of day.
# Ingredients:
→ Dairy
01 -
225g cottage cheese
02 -
1/4 cup shredded mozzarella cheese
03 -
2 large eggs
→ Vegetables
04 -
1 cup broccoli florets, finely chopped
05 -
1 cup bell pepper, diced
06 -
1 cup zucchini, thinly sliced
07 -
1 cup cherry tomatoes, halved
08 -
1/2 cup chopped spinach
09 -
1/2 cup finely chopped red onion
→ Oils & Condiments
10 -
1 tablespoon olive oil, plus extra for greasing
11 -
Cooking spray (alternative to olive oil for greasing)
→ Seasonings
12 -
1 teaspoon garlic powder
13 -
1 teaspoon onion powder
14 -
1/2 teaspoon black pepper
15 -
1/2 teaspoon salt
16 -
1/4 teaspoon dried oregano
# Steps:
01 -
Preheat the oven to 190°C (375°F) and lightly grease a small baking dish with cooking spray or olive oil.
02 -
In a large bowl, combine the cottage cheese, broccoli, bell pepper, zucchini, cherry tomatoes, spinach, and red onion. Stir gently to mix.
03 -
In a separate bowl, whisk together the eggs, olive oil, garlic powder, onion powder, black pepper, salt, and dried oregano until well combined.
04 -
Pour the egg mixture over the vegetables and mix until everything is evenly coated.
05 -
Transfer the mixture to the prepared baking dish, spreading it out evenly, then sprinkle the shredded mozzarella over the top.
06 -
Bake for 30–35 minutes, until the top is lightly golden and the center is set.
07 -
Let the bake rest for about 5 minutes before slicing and serving.
# Notes:
01 -
You can prepare the mixture a day in advance and keep it covered in the refrigerator. Bake just before serving.
02 -
Other vegetables like mushrooms, asparagus, or green onions work well if you want to vary the flavor.
03 -
Leftovers keep well in the fridge and can be reheated in the microwave or oven.
04 -
A simple side salad pairs nicely with this dish.