Cottage Cheese Egg Bake
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How Plus works- 365
- CALORIES
- 30g
- PROTEIN
- 8g
- CARBS
- 23g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 10 eggs (500g)
- 300g (1.25 cups) cottage cheese, 2%
- 150g (5 cups) baby spinach
- 200g (1.25 cups) cherry tomatoes, halved
- 80g (3/4 cup) cheddar, grated
- 1 tbsp (12ml) olive oil
- 1 tsp fine salt, 1/2 tsp black pepper, 1/2 tsp nutmeg
7 ingredients, each with the gram weight the macros above were computed from.
Method
- Heat the oven to 180C / 350F and oil a baking dish about 20x30cm / 8x12in.
- Wilt the spinach in a dry pan for 2 min, then tip it into a sieve and press out every drop of water you can. Wet spinach is why egg bakes weep.
- Blend or whisk the eggs and cottage cheese together hard, 60 seconds, until no curds are visible. Unblended, it bakes into rubbery white lumps.
- Season with the salt, pepper and nutmeg.
- Stir in the drained spinach, then pour into the dish.
- Push the tomato halves in cut side up and scatter the cheddar over.
- Bake 30-35 min until the centre is just set and stops wobbling as one piece. A clean knife at the centre means it is already overdone.
- Cool 10 min before cutting into four - it firms up as it cools and slices cleanly.
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MacroChef Plus is bought in the iPhone app, which is on its way to the App Store. The free week and the subscription are handled by the App Store, so they are cancelled there too.
How Plus worksTip: blending the cottage cheese is what makes this taste like a proper baked custard rather than eggs with lumps in them.
EquipmentBaking dish, mixing bowls, box grater
KitBaking dishMixing bowlsBox grater
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KeepsFridge 4 days. Reheat 60 seconds in the microwave, or eat it cold - it is good cold.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.