In a medium skillet, heat a teaspoon of olive oil over medium heat. Sauté the diced onion and bell pepper for about 5 minutes until they are soft and fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs and milk until well combined and slightly frothy.
To the egg mixture, add the sautéed vegetables, cottage cheese, and seasonings (garlic powder, salt, and pepper). Stir until all ingredients are evenly combined.
Gently fold in the halved cherry tomatoes.
Lightly grease a 9×13 inch baking dish with cooking spray or olive oil, then pour the egg mixture into the dish. Spread it evenly for uniform baking.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the egg is set and the top is golden brown.
Once ready, remove from the oven and allow to cool for about 10 minutes. Cut into squares and serve warm.
Notes
A nutritious breakfast that’s both easy to make and packed with protein, the High-Protein Egg & Veggie Bake satisfies your appetite while boosting your metabolism.
