Cottage Cheese and Veggie Bake

Cottage Cheese and Veggie Bake

A protein-packed, veggie-loaded casserole that’s light yet satisfying—perfect for breakfast, brunch, or a healthy dinner!

Ingredients

• 1½ cups (350g) cottage cheese (full-fat for creaminess)

• 2 large eggs

• 1 zucchini, diced

• 1 red bell pepper, chopped

• 1 cup broccoli florets, chopped

• 1 small carrot, grated

• ½ red onion, finely chopped

• 2 cloves garlic, minced

• ½ tsp salt + ¼ tsp black pepper

• ½ tsp dried oregano or Italian seasoning

• ½ cup (50g) shredded cheese (cheddar, mozzarella, or feta) optional

• 1 tbsp olive oil

Instructions

1. Prep Veggies & Egg Mixture

1. Sauté veggies: Heat oil in a pan. Cook onion, garlic, bell pepper, and broccoli for 3-4 mins until slightly soft. Add zucchini and carrot, cook 2 more mins. Season with salt, pepper, and herbs.

2. Mix cottage cheese & eggs: In a bowl, whisk eggs, then stir in cottage cheese until combined.

2. Assemble & Bake

1. Layer: Spread sautéed veggies in a greased 8×8-inch baking dish. Pour egg-cottage cheese mix evenly over top.

2. Top with cheese (if using).

3. Bake at 375°F (190°C) for 25-30 mins, until set and golden on top.

3. Serve

• Let cool 5 mins. Slice into squares and serve warm!

Tips

✨ Make it crustless quiche-style: Blend cottage cheese first for a smoother texture.
🌿 Add greens: Spinach or kale work great!
🧀 Extra protein: Add diced ham or turkey.
🔥 Reheats well: Store in fridge for 3 days or freeze.

Enjoy this high-protein, veggie-loaded bake with a side salad or toast! 😊