It is 6pm and you are tired. You need a meal that truly fills you up. This high protein veggie bake is your new best friend. It is warm, cheesy, and packed with fresh vegetables.
You will love how simple it is to whip up. It makes healthy eating feel like a total treat. This dish delivers a nutritious boost that your whole family will enjoy. It is perfect for those busy nights when time is short.
Why This Recipe Is a Winner
This recipe is a total winner for busy families. It uses basic staples you likely already have. The cottage cheese creates a creamy, tender texture without any heavy cream. It is a fantastic way to use up garden veggies.
This bake is ideal for a healthy reset after a busy week. You get plenty of protein in every single bite. It keeps you full and satisfied for hours. Plus, it is very budget-friendly for any home cook.
Simple Method
Making this bake is incredibly straightforward. You just whisk, stir, and bake. There is no fancy equipment required here. Even beginner cooks will find this process stress-free. Your oven does most of the hard work for you.
Ingredients You’ll Need
These simple ingredients come together for a flavorful and fresh meal.
- 2 cups low-fat cottage cheese
- 4 large eggs
- 0.5 cup liquid egg whites
- 0.25 cup nutritional yeast
- 2 cups broccoli florets, finely chopped
- 1 cup baby spinach, roughly chopped
- 0.5 cup red bell pepper, diced
- 0.5 cup yellow onion, finely diced
- 0.5 cup shredded part-skim mozzarella cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon cracked black pepper
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and coat a 9×9-inch ceramic baking dish with non-stick cooking spray.
- In a large mixing bowl, whisk the eggs and liquid egg whites together until fully emulsified.
- Incorporate the cottage cheese and nutritional yeast into the egg mixture, stirring until evenly distributed.
- Season the mixture with garlic powder, salt, and black pepper.
- Fold in the chopped broccoli, baby spinach, diced red bell pepper, and onions until the vegetables are thoroughly coated in the protein base.
- Transfer the mixture into the prepared baking dish and level the surface with a spatula.
- Evenly distribute the shredded mozzarella cheese over the top of the mixture.
- Bake for 35 to 40 minutes, or until the internal temperature reaches 160°F (71°C) and the top is lightly browned.
- Remove from the oven and allow the bake to set for 5 to 10 minutes before slicing into four equal portions.
Best Ways to Enjoy It
Serve this bake warm right out of the oven. It looks beautiful with a side of fresh seasonal fruit. You could also pair it with a light green salad. It is a wonderful option for a lazy weekend brunch.
Pack the slices into containers for easy weekday lunches. They travel well and stay delicious all day. Set the table and enjoy a quiet, nourishing moment. You deserve a meal that feels this good.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This makes it perfect for meal prep success. To reheat, use the microwave for a minute or two.
You can also reheat it in the oven. Use a 350°F oven for about ten minutes. This helps keep the cheese nice and bubbly. It is a great make-ahead option for busy mornings.
Tips for Best Results
- Chop your broccoli very small for the best texture.
- Squeeze extra moisture out of the spinach before adding.
- Don’t skip the nutritional yeast for a savory boost.
- Use a ceramic dish for even heat distribution.
- Prepare the veggies the night before to save time.
- Let it rest before slicing to keep it neat.
- Check the center with a toothpick for doneness.
Ways to Switch It Up
- Swap broccoli for asparagus during the fresh spring season.
- Add a pinch of red pepper flakes for heat.
- Use sharp cheddar cheese instead of mozzarella for more tang.
- Mix in some cooked quinoa for extra texture.
Common Questions
Can I use full-fat cottage cheese?
Yes, you certainly can use full-fat cottage cheese. It will make the bake even creamier and richer. Just note it will change the calorie count slightly.
Can I freeze this veggie bake?
I do not recommend freezing this specific egg-based dish. The texture of the cottage cheese can change when thawed. It is best enjoyed fresh from the fridge.
I hope this simple bake brings a little ease to your kitchen. It is such a satisfying way to fuel your body. Give it a try this week!
— Katie Wood
Ingredients
- 2 cups low -fat cottage cheese
- 4 large egg s
- 0.5 cup liquid egg whites
- 0.25 cup nutritional yeast
- 2 cups broccoli florets, finely chopped
- 1 cup baby spinach, roughly chopped
- 0.5 cup red bell pepper, diced
- 0.5 cup yellow onion, finely diced
- 0.5 cup shredded part-skim mozzarella cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon cracked black pepper
Instructions
- Preheat the oven to 375°F (190°C) and coat a 9x9-inch ceramic baking dish with non-stick cooking spray.
- In a large mixing bowl, whisk the eggs and liquid egg whites together until fully emulsified.
- Incorporate the cottage cheese and nutritional yeast into the egg mixture, stirring until evenly distributed.
- Season the mixture with garlic powder, salt, and black pepper.
- Fold in the chopped broccoli, baby spinach, diced red bell pepper, and onions until the vegetables are thoroughly coated in the protein base.
- Transfer the mixture into the prepared baking dish and level the surface with a spatula.
- Evenly distribute the shredded mozzarella cheese over the top of the mixture.
- Bake for 35 to 40 minutes, or until the internal temperature reaches 160°F (71°C) and the top is lightly browned.
- Remove from the oven and allow the bake to set for 5 to 10 minutes before slicing into four equal portions.
