Ingredients:

  • 1 cup (90g) old-fashioned rolled oats
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • ½ cup (60g) diced red bell pepper
  • ¼ cup (30g) diced red onion
  • 6 large eggs
  • 1 cup (225g) low-fat cottage cheese
  • ½ cup (50g) crumbled feta cheese
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • ½ tsp (2g) garlic powder

Instructions:

  1. Heat a drizzle of oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking until the onion becomes translucent. Stir in the spinach and cook just until wilted, then remove from heat.
  2. In a blender, combine the eggs, cottage cheese, salt, pepper, and garlic powder. Process for 30 seconds until the mixture is completely smooth and aerated.
  3. Preheat the oven to 375°F (190°C) and grease a 9x9 inch baking dish.
  4. Spread the rolled oats evenly across the bottom of the dish, layer the sautéed vegetables on top, pour the protein blend over the layers, and sprinkle the crumbled feta across the surface.
  5. Bake for 30–35 minutes until the edges are golden-brown and the center has a slight, stable jiggle.
  6. Let the bake rest for 5 minutes before slicing into squares.