Ingredients:

  • 10 Large eggs
  • 1 cup (225g) Small-curd cottage cheese (4% milkfat)
  • ½ cup (120ml) Whole milk
  • ½ tsp (2.5g) Sea salt
  • ¼ tsp (1.25g) Freshly cracked black pepper
  • ¼ tsp (1.25g) Ground nutmeg
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 Medium shallot, finely minced
  • 2 cloves Garlic, smashed and minced
  • 10 oz (285g) Fresh baby spinach, roughly chopped
  • 1 Small red bell pepper, finely diced
  • 1 cup (115g) Sharp white cheddar, freshly grated
  • ½ cup (75g) Feta cheese, crumbled
  • 2 tbsp (5g) Fresh chives, snipped

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch ceramic or glass baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the minced shallot and diced red bell pepper. Sauté until soft.
  3. Add chopped spinach and minced garlic to the skillet. Sauté for 2-3 minutes until the leaves are dark green and collapsed.
  4. Tip the veggie mixture into a fine mesh strainer or pat it with paper towels to drain excess liquid.
  5. In a large bowl, vigorously whisk eggs, cottage cheese, milk, salt, pepper, and nutmeg until combined.
  6. Stir the sautéed vegetables and grated cheddar into the egg mixture.
  7. Pour everything into your prepared baking dish. Sprinkle the crumbled feta evenly over the top.
  8. Bake for 35 minutes until the center is set and edges are golden.
  9. Insert a knife in the center; it should come out clean. The internal temp should be 160°F.
  10. Let it sit for 10 minutes before slicing. This allows the steam to settle so the slices stay intact.