YOUR SOLIN GENERATED RECIPE
Baked Eggs with Spinach and Cottage Cheese
Fresh spinach and creamy cottage cheese are baked with farm-fresh eggs into a fluffy, protein-packed frittata that boasts a delicate golden crust.
INGREDIENTS
1 tsp olive oil
2 cup fresh baby spinach
1 cup low-fat cottage cheese
3 large eggs
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish with the olive oil.
Place the fresh baby spinach in a skillet over medium heat with a splash of water and sauté until just wilted, then squeeze out any excess liquid thoroughly.
In a medium mixing bowl, whisk the eggs together with the cottage cheese, sea salt, black pepper, and garlic powder until the mixture is well combined.
Fold the wilted spinach into the egg and cheese mixture, ensuring it is evenly distributed.
Pour the mixture into the prepared baking dish and sprinkle the grated parmesan cheese evenly over the top.
Bake for 20 to 25 minutes, or until the eggs are set in the center and the top has developed a light golden color.
Allow the dish to cool for a few minutes before serving to let the texture firm up.