A wholesome, protein-rich breakfast or brunch dish bursting with Mediterranean flavors — featuring colorful vegetables, creamy cottage cheese, and perfectly baked eggs.

🥚 Ingredients

Base:

  • 6 large eggs
  • 1 cup cottage cheese (small curd works best)
  • ½ cup milk (any kind – dairy or unsweetened plant-based)

Vegetables:

  • 1 cup chopped spinach or kale
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • ½ cup cherry tomatoes, halved
  • ¼ cup finely chopped red onion
  • 1–2 cloves garlic, minced

Mediterranean Flavors:

  • ¼ cup crumbled feta cheese
  • 1 tbsp chopped sun-dried tomatoes (optional)
  • 1 tbsp chopped Kalamata olives (optional)
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • ½ tsp dried basil or Italian seasoning
  • Salt and pepper to taste
  • Olive oil (for sautéing and greasing the dish)

🍳 Instructions

  1. Preheat Oven
    Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch (20×20 cm) baking dish with olive oil or nonstick spray.
  2. Prepare the Veggies
    Heat a drizzle of olive oil in a skillet over medium heat.
    Add the onion and garlic, cooking until fragrant (about 2 minutes).
    Add bell peppers and cook for another 3–4 minutes until slightly softened.
    Stir in spinach (or kale) and cook just until wilted. Remove from heat and let cool slightly.
  3. Mix the Egg Base
    In a large bowl, whisk together eggs, cottage cheese, milk, oregano, basil, salt, and pepper until smooth and well combined.
  4. Combine
    Add the cooked vegetables, tomatoes, feta, olives, and sun-dried tomatoes (if using) into the egg mixture. Stir gently to combine.
  5. Pour and Bake
    Pour the mixture into the prepared baking dish and smooth the top.
    Bake for 30–35 minutes, or until the center is set and the top is lightly golden brown.
  6. Cool and Garnish
    Let cool for 5–10 minutes before slicing. Garnish with fresh parsley or a sprinkle of thyme.

🍽️ Serving Suggestions

  • Serve warm or at room temperature.
  • Pairs beautifully with a side salad of cucumbers, cherry tomatoes, olives, and a drizzle of olive oil.
  • Great for meal prep — refrigerate for up to 4 days and reheat slices as needed.

💡 Tips & Variations

  • Add zucchini, mushrooms, or artichoke hearts for extra Mediterranean flair.
  • For a dairy-free version, replace cottage cheese with blended silken tofu and skip the feta.
  • You can also bake in muffin tins for individual egg bites — reduce baking time to 18–20 minutes.