It is Monday morning. You need a healthy lunch that actually keeps you full. This high-protein veggie bake is your new secret weapon.
Spring is finally here. I love using garden-fresh vegetables in every meal. This dish feels light yet incredibly satisfying. You will love how easy it is to pull together.
Why You’ll Love This Recipe
This recipe is perfect for a healthy reset. It provides a massive protein boost without any heavy meat. The cottage cheese melts into a creamy, custard-like base. It is a fantastic way to use up extra vegetables.
Your family will enjoy the cheesy, golden top. It is naturally gluten-free and low-carb too. This dish makes meal prep simple for the entire week. You can feel good about every single bite.
Simple Method
You do not need fancy skills for this one. Just whisk your eggs and stir in the rest. Using a single bowl keeps cleanup very fast. Even beginner cooks can master this hearty casserole. It is practically foolproof for busy nights.
Ingredients You’ll Need
Most of these items are likely in your fridge right now. Fresh spring produce makes this vibrant and flavorful.
- 24 ounces small curd cottage cheese
- 6 large eggs
- 1 cup chopped fresh baby spinach
- 1 cup finely chopped broccoli florets
- 1/2 cup diced red bell pepper
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- Preheat oven to 375 degrees Fahrenheit and grease a 9×9 inch glass baking dish.
- In a large mixing bowl, whisk the eggs until the yolks and whites are fully incorporated.
- Add the cottage cheese, garlic powder, onion powder, oregano, salt, and pepper to the eggs and stir until combined.
- Fold in the spinach, broccoli, and red bell pepper into the cottage cheese mixture.
- Pour the mixture into the prepared baking dish and spread into an even layer.
- Sprinkle the shredded cheddar and grated Parmesan cheese evenly over the top.
- Bake for 40 to 45 minutes until the edges are golden brown and the center is set.
- Allow the dish to rest for 10 minutes before slicing to ensure the structure is firm.
Best Ways to Enjoy It
Serve this warm with a crisp side salad. I love a light lemon vinaigrette to balance the richness. You can also enjoy a slice cold for a quick protein snack. Pack individual squares into containers for easy weekday lunches. It is the ultimate fuel for your busy afternoon.
Keep It Fresh
Store any leftovers in an airtight container. It stays fresh in the fridge for four days. To reheat, use a microwave for sixty seconds. You can also use a 350°F oven for ten minutes. This helps maintain that lovely, firm texture. It is a dream for meal planners.
Tips for Best Results
- Do not skip the ten-minute rest time after baking.
- Chop your broccoli florets very small for even cooking.
- Pat your spinach dry to avoid a watery bake.
- Use small curd cottage cheese for the smoothest texture.
- Swap the cheddar for feta for a tangy spring twist.
- Grease your baking dish well to prevent sticking.
- Check the center with a knife to ensure it is set.
Ways to Switch It Up
- Add sliced mushrooms for an earthy, savory flavor.
- Stir in fresh dill for a bright spring herb profile.
- Use kale instead of spinach for more texture.
- Add a pinch of red pepper flakes for heat.
Common Questions
Does the cottage cheese stay lumpy?
The cheese curds soften significantly during baking. They create a creamy, tender texture throughout the dish. It does not feel like eating plain cottage cheese.
Can I freeze this veggie bake?
Yes, you can freeze individual slices easily. Wrap them tightly in plastic wrap first. Thaw in the fridge overnight before reheating gently.
I hope this high-protein veggie bake brings some ease to your week. It is such a fresh and simple way to nourish your body. Enjoy every bite of this garden-inspired meal!
— Katie Wood
Ingredients
- 24 ounces small curd cottage cheese
- 6 large egg s
- 1 cup chopped fresh baby spinach
- 1 cup finely chopped broccoli florets
- 1/2 cup diced red bell pepper
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease a 9x9 inch glass baking dish.
- In a large mixing bowl, whisk the eggs until the yolks and whites are fully incorporated.
- Add the cottage cheese, garlic powder, onion powder, oregano, salt, and pepper to the eggs and stir until combined.
- Fold in the spinach, broccoli, and red bell pepper into the cottage cheese mixture.
- Pour the mixture into the prepared baking dish and spread into an even layer.
- Sprinkle the shredded cheddar and grated Parmesan cheese evenly over the top.
- Bake for 40 to 45 minutes until the edges are golden brown and the center is set.
- Allow the dish to rest for 10 minutes before slicing to ensure the structure is firm.
