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High-protein veggie bake loaded with nutritious ingredients and cottage cheese

High-Protein Veggie Bake with Cottage Cheese

A colorful medley of fresh vegetables baked to perfection, delivering a satisfying burst of flavor and protein, ideal for weeknight dinners or healthy brunch options.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Can be blended for a creamier texture.
  • 1 cup broccoli florets, chopped
  • 1 cup bell pepper, diced Any color works well.
  • 1 cup zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup spinach, chopped Kale can be used as a substitute.
  • 1/2 cup red onion, finely chopped
  • 1/4 cup shredded mozzarella cheese For topping.
  • 2 large eggs
  • 1 tablespoon olive oil Also used for greasing.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a baking dish with cooking spray or olive oil.
  3. In a large mixing bowl, combine the cottage cheese with the broccoli, bell pepper, zucchini, cherry tomatoes, spinach, and red onion.
  4. In another bowl, whisk together the eggs, olive oil, garlic powder, onion powder, black pepper, salt, and dried oregano until well mixed.
  5. Pour the egg mixture over the veggie blend and stir until everything is evenly coated.
  6. Transfer the mixture to the greased baking dish, spreading it out evenly.
  7. Sprinkle shredded mozzarella cheese over the top.
  8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.
  9. Remove from the oven and let it cool slightly before serving.

Notes

This veggie bake is versatile and can be served warm or cold. Enjoy with a salad or bread. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Feel free to swap out vegetables or add protein like chicken or turkey as desired.