Serves: 6
Prep: 10 min | Bake: 35–40 min | Total: 45–50 min
Oven: 350°F / 175°C
Ingredients
- 1 cup low-fat cottage cheese (1–2%)
- 5 large eggs
- 2 cups fresh spinach, roughly chopped
- ½ cup reduced-fat shredded mozzarella
- ¼ cup finely diced onion
- 1 garlic clove, minced
- ¼ tsp black pepper
- ¼ tsp salt
- ½ tsp dried Italian seasoning
- ¼ tsp smoked paprika (optional)
- Cooking spray
Optional: ¼ cup mushrooms, 2 tbsp fresh parsley, or ¼ cup diced tomatoes.
Directions
- Preheat oven to 350°F (175°C) and spray a 9-inch pie dish.
- Wilt spinach: Cook fresh spinach in a skillet for 2–3 minutes. Cool and squeeze out as much water as possible. If using frozen spinach, thaw and squeeze very dry.
- Cook onion and garlic: Sauté onion for 3–4 minutes, adding garlic for the final 30 seconds.
- Mix filling: Whisk eggs, cottage cheese, mozzarella, pepper, salt, Italian seasoning, and paprika together.
- Combine: Fold in the spinach, onion, and garlic.
- Bake: Pour into the pie dish and bake for 35–40 minutes, until the edges are firm and the center has only a slight wobble.
- Rest: Let stand for 10–15 minutes before slicing into 6 portions.
