Baked Cottage Cheese Eggs

🧀 Mediterranean Baked Cottage Cheese Eggs

Ingredients:

Base:

• 4 large eggs

• ½ cup cottage cheese (preferably full-fat or 2%)

• 2 tbsp Greek yogurt (optional, for extra creaminess)

• 1 tbsp extra virgin olive oil

• ¼ cup crumbled feta cheese (optional, for that Mediterranean tang)

Flavor additions:

• ½ cup chopped spinach or kale (fresh or thawed frozen)

• ¼ cup diced tomato or roasted red pepper

• 2 tbsp finely chopped onion or green onion

• 1 garlic clove, minced

• Salt and freshly ground black pepper, to taste

Mediterranean herbs & spices:

• ½ tsp dried oregano

• ¼ tsp paprika or chili flakes (optional)

• 1 tbsp chopped fresh parsley or dill (plus more for garnish)

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Instructions:

1. Preheat the oven:
   Heat to 190°C (375°F). Lightly oil or butter 4 small ramekins or an 8-inch baking dish.

2. Prepare the mixture:

   • In a mixing bowl, whisk together eggs, cottage cheese, Greek yogurt, olive oil, salt, and pepper until smooth.

   • Stir in spinach, tomato, onion, garlic, herbs, and spices.

   • If using feta, fold it in gently.

3. Pour & bake:

   • Divide the mixture into ramekins (or pour into the baking dish).

   • Bake for 20–25 minutes, or until the eggs are set and lightly golden on top.

   • The centers should be firm but still soft — not dry.

4. Finish & serve:

   • Let cool for a few minutes.

   • Garnish with fresh parsley, a drizzle of olive oil, or a sprinkle of paprika.

   • Serve warm with whole-grain toast, avocado, or a simple tomato-cucumber salad.

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🌿 Tips & Variations:

• Add chopped olives or sun-dried tomatoes for an extra Mediterranean kick.

• Replace spinach with zucchini, mushrooms, or bell peppers.

• For a richer flavor, sprinkle a little Parmesan or mozzarella on top before baking.

• Store leftovers in the fridge for up to 3 days — they reheat beautifully.