Ingredients:

  • 2 cups (300g) Yukon Gold potatoes, diced into 1/2-inch cubes
  • 1 large (150g) red bell pepper, diced
  • 0.5 medium (75g) red onion, thinly sliced
  • 2 tbsp (30ml) olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 12 large eggs, room temperature
  • 1 cup (225g) full-fat cottage cheese
  • 0.25 cup (60ml) whole milk
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 cups (60g) baby spinach, roughly chopped
  • 0.5 cup (60g) feta cheese, crumbled
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 375°F (200°C). Line a standard 13x18 inch half-sheet pan with parchment paper.
  2. Toss the diced potatoes, bell peppers, and red onions directly on the sheet pan with olive oil, salt, and pepper. Spread in an even layer.
  3. Roast the vegetables for 15 minutes or until the potatoes are tender and edges are slightly browned.
  4. In a large mixing bowl, whisk together the eggs, cottage cheese, milk, garlic powder, and smoked paprika until well combined and aerated.
  5. Fold the chopped baby spinach into the egg mixture. Pour the egg mixture over the roasted vegetables on the sheet pan, ensuring the vegetables are evenly distributed.
  6. Sprinkle the crumbled feta cheese and fresh chives over the top.
  7. Bake for 15-20 minutes, or until the eggs are set in the center and the edges are golden brown.
  8. Allow to cool for 5 minutes before slicing into 8 rectangular portions.