Ingredients:

  • 6 large eggs
  • 1 cup (225g) cottage cheese
  • 1/2 cup (50g) grated Parmesan or sharp Cheddar
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (14g) olive oil
  • 1 cup (30g) fresh baby spinach, roughly chopped
  • 1/2 cup (75g) red bell pepper, finely diced
  • 1/4 cup (40g) red onion, minced
  • 1 clove garlic, minced

Instructions:

  1. Heat the olive oil in a 10-inch oven-safe non-stick skillet over medium heat until shimmering.
  2. Add the diced onion and bell pepper; sauté for 4–5 minutes until the onions are translucent and the peppers have softened.
  3. Stir in the minced garlic and chopped spinach. Cook for 1–2 minutes just until the spinach wilts and the garlic smells fragrant.
  4. In a medium bowl, combine the eggs, cottage cheese, grated cheese, salt, and pepper. Whisk vigorously or use an immersion blender until the mixture is a uniform, pale yellow color.
  5. Pour the egg mixture over the sautéed vegetables in the skillet. Gently shake the pan to distribute the vegetables evenly.
  6. Preheat oven to 375°F (190°C) and slide the skillet into the center rack.
  7. Bake for 15–20 minutes until the center is set and the edges are golden-brown and pulled away from the sides of the pan.