Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 8 oz mushrooms, sliced
  • 2 cups fresh baby spinach, chopped
  • 2 cloves garlic, minced
  • 10 large eggs
  • 1/2 cup whole milk
  • 1 cup cottage cheese (small curd)
  • 1 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup cherry tomatoes, halved
  • fresh parsley for garnish

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add onions and peppers, cooking until translucent.
  2. Stir in mushrooms and cook until they release their moisture and turn a deep golden brown.
  3. Fold in the spinach and garlic at the very end, cooking only until the spinach wilts and the garlic smells nutty. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk the eggs, milk, and cottage cheese together.
  5. Add the salt, pepper, garlic powder, and smoked paprika. Whisk vigorously until the mixture is pale yellow and frothy.
  6. Grease a 9x13 inch baking dish and spread the sautéed vegetables evenly across the bottom.
  7. Pour the egg mixture over the vegetables, using a spatula to ensure they are submerged.
  8. Sprinkle the cheddar and feta over the surface and nestle the halved cherry tomatoes into the cheese.
  9. Bake at 350°F (175°C) for 40–45 minutes, or until set.