- Prep time 15 minutes
- Total time 1 hour & 15 minutes
- Portion size 9 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 350°F. Grease 9-inch square cake pan; line with parchment paper. Set aside.
In skillet, heat oil over medium heat. Add mushrooms and cook, stirring often, for 3 minutes. Add onion; cook, stirring often, for 3 minutes. Add garlic, red pepper and spinach; cook, stirring often, for 2 minutes. Remove from heat and let cool.
In blender, purée eggs, cottage cheese and Italian herb seasoning until smooth. Season with salt and pepper.
Pour egg mixture into prepared cake pan. Add sautéed vegetables and stir gently to distribute evenly. Bake until eggs are completely set in the centre, about 40 minutes. Let cool for 10 minutes; cut into 9 squares. Garnish with green onion, if using. (Make-ahead: Can be cooled and wrapped in individual slices in plastic wrap and stored in airtight container and refrigerated for up to 4 days or frozen for up to 3 months.)
Nutritional facts PER SERVING about
- Iron 1.8 mg
- Fibre 1 g
- Sodium 300 mg
- Sugars 3 g
- Protein 13 g
- Calories 165
- Total fat 10 g
- Cholesterol 195 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
