Cottage Cheese Veggie Power (Printable Version)

Hearty, gooey casserole that's heavy on protein thanks to cottage cheese and packed with bright vegetables in every bite.

# What You'll Need:

01 - 1 cup shredded cheddar cheese

02 - 2 cups frozen mixed veggies (try carrots, corn, peas)

03 - 3 large eggs

04 - 2 cups cottage cheese

05 - Black pepper as much as you like

06 - Salt, add to taste

07 - 1 teaspoon onion powder

08 - 1 teaspoon garlic powder

09 - About 1 tablespoon olive oil, just to grease the dish

01 - Let it chill for a bit once you pull it from the oven. Then cut into squares and dig in while it's still cozy.

02 - Pop the dish in the hot oven. Let it bake for 30 or 35 minutes. You want a golden top and a center that looks cooked through.

03 - Pour your mix into the dish you've greased up. Smooth out the top so everything cooks evenly.

04 - Add in the frozen veggies, cheddar, garlic powder, onion powder, pepper, and salt. Stir until you've got it all mixed together well.

05 - Grab a big bowl and whisk the eggs with cottage cheese. Beat them together until they're blended and look creamy.

06 - Switch on your oven to 375°F (190°C). Use a little olive oil to coat the inside of a 9×9-inch pan so nothing sticks.

01 - If using fresh veggies, cook them first so they don't make things watery.

02 - You can mix in a bit of sour cream or Greek yogurt to make things even creamier.

03 - Keep leftovers in the fridge and they'll stay good for up to four days.