This tasty cottage cheese and egg bake, with spinach, mushrooms, and red pepper, works as a breakfast item, with toast and fresh fruit, or as the main event for lunch, with a side salad.
cooking spray
1 tablespoon unsalted butter
4 ounces sliced mushrooms
3/4 cup diced red bell pepper
4 green onions, sliced, white and green parts separated
1 cup packed chopped fresh spinach
salt and freshly ground black pepper to taste
6 large eggs
3/4 cup cottage cheese
3 to 5 drops tabasco, or to taste
Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch cake pan with cooking spray, and set aside.
Heat butter in a skillet over medium heat. Add mushrooms, red bell pepper, and white parts of green onions. Cook, stirring, until vegetables are tender, but not quite done, 3 to 5 minutes.
Stir in spinach; cook until wilted. Remove from heat and set aside. Season with salt and pepper.
Break eggs into a mixing bowl and stir until yolks and whites are well combined. Stir in cottage cheese and Tabasco sauce. Stir in cooked vegetables, and pour egg and vegetable mixture into the prepared pan.
Bake in the preheated oven until mixture is set, 30 to 35 minutes, or until the mixture is set. Remove from the oven and let stand about 5 minutes.
Garnish with reserved diced green onion tops and serve warm.
