10 eggs

16 ounces (2 cups) cottage cheese

8 ounces shredded cheese of choice (cheddar, monterey-jack, pepper-jack, feta to name a few)

1 teaspoon baking powder

1/2 teaspoon Himalayan pink salt

1/2 teaspoon pepper

1/2 cup whole-grain or whole-wheat flour

1 small onion, chopped (about 1 cup)

3 cups spinach1 & 1/2 cups of your favorite chopped veggie or combination of veggies & meat. As long as it adds up to 1 ½ cups, you can get creative! Mix and match veggies like broccoli, bell peppers, onions, or mushrooms—just be sure to sauté watery ones (like mushrooms or zucchini) first to prevent extra moisture. 

For a protein boost, try ham, bacon, sausage, smoked salmon, or even crab—just make sure it’s fully cooked before adding it in!

Grease a 9×13 (3-quart) baking dish with EVOO, butter or coconut oil. 

In a large bowl, beat the eggs. Add the rest of the ingredients one at a time, stirring to combine.

Pour the mixture into the baking dish. If making ahead, cover and refrigerate overnight. If not prepping ahead, you can bake it right away.

Bake 

Preheat the oven to 350°F. Bake uncovered for 45-50 minutes or until the casserole is set and the top is lightly browned.Rest & Serve – Let it sit for 5 minutes before slicing into squares and serving.