Cheese Spinach Bake (Print Version)
# Ingredients:
01 -
12 jumbo eggs.
02 -
1/2 cup Parmesan cheese, split in half.
03 -
18 oz creamy full-fat cottage cheese (4%).
04 -
A pinch of black pepper.
05 -
1/4 teaspoon of salt.
06 -
3 cups finely chopped baby spinach.
07 -
1 cup whole milk.
08 -
Nonstick cooking spray.
# Instructions:
01 -
Turn your oven to 375°F. Coat a baking dish (9x13) lightly with nonstick spray.
02 -
Break eggs into a big bowl and whisk until smooth. Toss in cottage cheese, milk, most of the Parmesan, salt, and pepper. Mix everything together.
03 -
Add the spinach to the egg mixture and stir it up until it's all blended.
04 -
Pour the mixture into your prepared pan. Sprinkle the rest of the Parmesan on top. Bake for about 35 minutes, uncovered, until the center is no longer jiggly.
05 -
Let it rest for 20 minutes. Cut into 8 pieces and enjoy warm or chilled.
# Notes:
01 -
You can prep this ahead of time and refrigerate it for up to 2 days before baking.
02 -
Keeps great in the freezer for up to 3 months.
03 -
You can swap 3 cups of egg whites instead of whole eggs.