Mediterranean Egg Bake

This is my Sunday night ritual. I make this, portion it out, and my mornings are handled for the week. Mediterranean flavors, packed with protein, and the kind of meal prep that actually tastes good the next day.

Ingredients

Servings: 4

10 large eggs
1 cup cottage cheese
2 cups baby spinach
1 cup cherry tomatoes halved
1 red bell pepper diced
1/4 red onion finely diced
1/2 cup feta cheese crumbled
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
Fresh parsley for garnish

Instructions

Preheat oven to 375F.
Grease a 9x13 baking dish.
Heat olive oil in skillet.
Saute onion and bell pepper 3 to 4 minutes.
Add spinach, cook until wilted.
Whisk eggs and cottage cheese until smooth.
Add oregano, garlic powder, salt, pepper.
Stir in vegetables, tomatoes, and half the feta.
Pour into baking dish.
Top with remaining feta.
Bake 28 to 32 minutes until center is set.
Cool 10 minutes before slicing.

210Calories

18gProtein

13gFat

4gCarbs

Vivi's Notes

Make it Sunday night. Store in glass containers, reheat throughout the week. Perfect for breakfast, school mornings, and quick lunches. You cook once and eat three days. Fresh herbs on top before serving makes a difference.

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Ingredients

Instructions

Vivi's Notes

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