Ingredients

Main Ingredients

• 8 large eggs

• 1 cup cottage cheese — about 225 g

• 1/2 cup shredded mozzarella cheese — about 50 g

• 1/4 cup grated Parmesan cheese — about 25 g

• 1 cup broccoli florets, chopped small

• 1 cup mushrooms, sliced

• 1/2 cup red bell pepper, diced

• 1/2 cup yellow or orange bell pepper, diced

• 1/2 cup spinach, chopped

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1/2 teaspoon dried oregano

• 1/4 teaspoon chili flakes — optional

• 1 tablespoon fresh parsley or cilantro, chopped

Optional for Extra Flavor

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 2 tablespoons chopped sun-dried tomatoes

• 2 tablespoons feta cheese

Step 1: Prepare the Vegetables

Preheat your oven to:

180°C / 350°F

Grease an 8 × 8-inch (20 × 20 cm) baking dish with a little olive oil.

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the chopped onion and cook for 2–3 minutes.

Add the mushrooms and cook for another 4–5 minutes until their moisture has evaporated.

Add:

• Broccoli

• Red bell pepper

• Yellow/orange bell pepper

• Garlic

Cook for approximately 3–4 minutes.

Finally, add the spinach and cook for 1 minute, just until wilted.

Remove from heat and let the vegetables cool slightly.

Step 2: Prepare the Egg Mixture

In a large bowl, crack:

8 eggs

Whisk well.

Add:

• 1 cup cottage cheese

• 1/2 cup mozzarella

• 1/4 cup Parmesan

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1/2 teaspoon oregano

• Chili flakes, if using

Whisk until well combined.

The cottage cheese does not need to be completely smooth. Small pieces give the finished dish the creamy texture visible in your photo.

Step 3: Combine Everything

Add the cooked vegetables to the egg mixture.

Add the chopped parsley or cilantro.

Gently mix everything together.

Don’t crush the vegetables.

Step 4: Fill the Baking Dish

Pour the mixture into the greased baking dish.

Spread everything evenly.

Sprinkle a little extra mozzarella and Parmesan over the top if you want a more golden, cheesy crust.

Step 5: Bake

Place the dish in the preheated oven.

Bake at:

180°C / 350°F for 35–45 minutes

The exact time depends on the depth of your baking dish.

The top should become:

• Golden brown

• Slightly puffed

• Firm around the edges

The center should be set but still slightly soft.

Don’t overbake.

Overcooking the eggs can make the casserole dry and rubbery.

Step 6: Rest

Remove from the oven and allow it to rest for:

10–15 minutes

This is important because the eggs continue to set while cooling.

Cut into thick squares like the piece shown in your photo.

How to Get the Same Thick Texture

For the thick, substantial texture in the picture:

• Use an 8 × 8-inch dish rather than a large shallow tray.

• Use 8 eggs + 1 cup cottage cheese.

• Chop the vegetables fairly small.

• Cook mushrooms before adding them so they don’t release water into the casserole.

• Don’t add too many watery vegetables.

• Let it rest before cutting.

Nutrition Information

Approximate values per serving, assuming the recipe is divided into 6 portions:

These numbers vary depending on the cottage cheese, cheese, and vegetables you use.

If divided into 8 servings:

Each serving will be approximately 210–240 calories with around 16–19 g protein.

Serving Suggestions

Serve it warm with:

• Fresh tomato salad

• Avocado

• Green salad

• Greek yogurt

• Fresh herbs

• Toast or whole-grain bread

It also works very well as a high-protein breakfast, brunch, or light dinner.

Storage

Refrigerator: Store covered for up to 3–4 days.

Reheating: Microwave individual pieces for about 45–90 seconds, or reheat in a 160°C / 320°F oven for 10–15 minutes.

You can also freeze individual portions for approximately 1–2 months.