High Protein Egg Casserole (LC)
Ingredients
- 1 tsp olive oil
- ½ red onion, sliced
- 180g asparagus, chopped into 3-4cm lengths
- 1 tsp basil
- ½ tsp garlic powder
- Black pepper, to taste
- 130g peas, fresh or frozen
- 2 handfuls of spinach
- 10 cherry tomatoes, halved
- 8 eggs
- 200g cottage cheese
- Salt, to taste (optional)
- 60g cheddar cheese, grated
Instructions
Preheat the oven to 180°C.
Heat the olive oil in a large ovenproof frying pan over medium heat.
Add the red onion and asparagus and cook for 4–5 minutes until softened.
Stir in the basil, garlic powder and black pepper.
Add the peas and cook for a further 2 minutes.
Add the spinach and cook until wilted.
Spread the vegetables evenly across the pan and scatter over the cherry tomatoes.
In a large bowl, whisk together the eggs and cottage cheese until well combined. Season with black pepper and touch of salt if needed.
Pour the egg mixture over the vegetables and gently stir to distribute everything evenly.
Sprinkle the grated cheddar cheese over the top.
Transfer to the oven and bake for 20–25 minutes, or until the centre is set and the top is lightly golden.
Allow to cool for 5 minutes before slicing and serving.
Note - Best served warm but equally delicious cold. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy as a quick breakfast, lunch or high-protein snack throughout the week. Makes 4–6 portions, use your appetite as your guide.