I have a confession to make: I don’t really like eggs. I have a really hard time choking down a plate of plain scrambled or fried eggs. If you add a few slices of toast and a jar of salsa, I can get through them. Or I’m even happier if those raw eggs are mixed with some butter, sugar, flour and chocolate chips before baking: that is my kind of eggs!
But while I don’t like eggs, I do love quiche. Something to do with all of that cheese, cream and bacon hiding the egg flavor (and texture). So this frittata (crustless egg casserole) is right up my alley: it is chock-full of non-egg tasting ingredients. Artichoke hearts, sundried tomatoes, spinach, feta cheese. Not a plain bite of egg to be found!
I made a large 9×13” casserole, so that I could eat it for breakfast all week (and maybe even share a square or two), but you could easily halve the recipe below and bake it in a square 8×8” pan.
This could also be prepared the night before, refrigerated, and then baked in the morning for an easy, delicious holiday breakfast. And Valentine’s Day is right around the corner.
A fabulous, healthy, non-egg-tasting, high-protein start to your day!
16 oz container cottage cheese
1 cup (about 4 oz) crumbled feta cheese
2 tsp Greek seasoning**
½ tsp salt
½ tsp black pepper
2 Tbs olive oil
1 onion, diced
4 cloves garlic, minced
4 cups fresh spinach, roughly chopped
2 (15 oz) cans/jars artichoke hearts in water, drained and chopped
3 oz pkg sun-dried tomatoes, chopped
¼ cup chopped Kalamata olives (optional)
½ cup Italian parsley, chopped
¼ cup fresh grated Parmesan cheese (optional)
Preheat oven to 350°F.
In a large bowl, whisk the eggs until well combined. Stir in cottage cheese, feta cheese, Greek seasoning, salt and pepper.
Heat olive oil in a medium pan. Sauté the onion until soft. Add garlic and spinach. Cook 2-3 minutes, or until spinach is wilted.
Combine spinach mixture with chopped artichoke hearts, sun-dried tomatoes, olives and parsley. Stir to combine (this will help cool the spinach before adding it to the egg mixture). Stir vegetables into eggs.
Spray a 9×13” casserole dish with non-stick baking spray. Pour egg mixture into pan. Sprinkle with Parmesan cheese, if using.
Bake at 350°F for about 45 minutes, or until set in center. Cool 10 minutes before slicing.
**NOTE: I get my Greek Seasoning from Penzeys, but you could also substitute a combination of oregano and marjoram.
Adapted from TwoPeasandTheirPod