High-Protein Cottage Cheese Veggie Bake 🥦🧀💪
A light, hearty, and protein-packed dish perfect for breakfast, lunch, or a healthy dinner.
🌟 Ingredients
(Serves 4–6)
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Cottage cheese (low-fat or regular): 1 ½ cups (350 g)
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Eggs: 4 large
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Egg whites: 2 large (optional for extra protein)
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Greek yogurt (unsweetened): ½ cup (120 g)
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Milk (or unsweetened almond milk): ¼ cup (60 ml)
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Garlic powder: 1 tsp
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Onion powder: 1 tsp
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Black pepper: ½ tsp
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Salt: ½ tsp (or to taste)
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Dried Italian herbs (oregano, thyme, basil): 1 tsp
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Grated parmesan or low-fat mozzarella: ½ cup (50 g)
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Vegetables (chopped):
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Broccoli florets: 1 cup
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Bell peppers (red & yellow): 1 cup
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Zucchini: 1 cup, diced
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Spinach: 2 cups, chopped
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Red onion: ½ cup, chopped
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(You can swap veggies based on preference — mushrooms, cherry tomatoes, or asparagus work great too.)
🥣 Instructions
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Preheat Oven
Preheat your oven to 180°C (350°F). Grease a baking dish lightly with oil or line it with parchment paper. -
Prepare Veggies
Lightly steam or sauté broccoli, zucchini, and peppers for 3–4 minutes until slightly tender. Drain excess water to avoid a watery bake. -
Make the Egg Mixture
In a large bowl, whisk together:-
Eggs + egg whites
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Cottage cheese
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Greek yogurt
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Milk
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Garlic & onion powder, salt, pepper, herbs
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Combine
Fold in the vegetables and half of the cheese into the egg mixture. -
Bake
Pour the mixture into the baking dish. Top with remaining cheese.
Bake for 30–35 minutes until the center is set and the top is golden. -
Cool & Serve
Let it rest for 5–10 minutes before slicing. Garnish with fresh herbs (parsley or chives).
🍽️ Serving Suggestions
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Serve warm with a side salad or whole-grain toast.
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Perfect for meal prep — store in the fridge for up to 4 days.
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Tastes great hot or cold.
💪 Nutrition (per serving, 1/6 of bake — approx.)
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Calories: ~190 kcal
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Protein: ~20 g
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Carbs: ~8 g
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Fat: ~8 g
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Fiber: ~2 g