Ingredients

The following ingredients have 16 Servings
  • 1 teaspoon oil
  • 1 medium onion (diced)
  • 1 medium bell pepper (diced)
  • 4 medium carrots (diced or grated)
  • 6 ounces mushrooms (diced)
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 10 ounces spinach (fresh or frozen)
  • 16 ounces cottage cheese
  • 7 large eggs (lightly beaten)
  • 5 ounces cheese (shredded (about 1 1/4 cup))

Instruction

  • Preheat oven to 375°F. Grease a baking dish or muffin tins with a little oil, or use non-stick or silicone cupcake liners.
  • Heat oil in a large non-stick or ceramic skillet over medium heat. Add onion, bell pepper, and carrots, and cook until slightly tender, about 7 minutes. Add mushrooms, and cook until they release their juices, about 5 minutes.
  • Season with oregano, garlic powder, red pepper flakes, and cayenne pepper.
  • Stir in spinach, and cook until all liquid from spinach has been absorbed. Remove from heat.
  • In a large mixing bowl, stir together cottage cheese, eggs, and cheese. Once combined, stir in vegetable mixture.
  • Pour mixture into the prepared muffin tin or baking dish.
  • Bake in preheated oven for 24-28 minutes until eggs are set. Remove from oven and let cool about 5 minutes before serving.
  • Promptly refrigerate leftovers. Keeps refrigerated for 5 days and frozen for 1 month.