Mediterranean Cottage Cheese Vegetable Egg Loaf
Mediterranean Cottage Cheese Vegetable Egg Loaf is a simple, protein-rich dish that works beautifully for breakfast, brunch, or light dinners. It’s one of those recipes that feels wholesome without being boring. Eggs provide structure, blended cottage cheese adds creaminess and extra protein, and vegetables bring color, texture, and freshness. The Mediterranean approach here is all about balance. Olive oil for richness, vegetables for nourishment, and gentle seasoning that lets everything taste clean and comforting. This loaf slices well, reheats nicely, and pairs perfectly with a side of seasoned avocado for an easy, satisfying meal. Whether you’re meal prepping for the week or serving a relaxed weekend brunch, this recipe is dependable and adaptable.
Prep Time: 15 minutes
Bake Time: 40 to 45 minutes
Total Time: 55 to 60 minutes
Servings: 6 slices
Ingredients
1 tablespoon olive oil
1 medium zucchini, diced small
1 red bell pepper, diced
1 medium carrot, finely diced
1 cup broccoli florets, chopped small
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
½ teaspoon garlic powder
½ teaspoon onion powder
6 large eggs
1 cup cottage cheese, blended until smooth
¾ cup shredded mozzarella cheese
Optional: seasoned avocado slices, for serving
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a loaf pan with olive oil or line it with parchment paper.
Heat the olive oil in a skillet over medium heat.
Add the diced zucchini, red bell pepper, carrot, and broccoli to the pan.
Sauté the vegetables for 5 to 7 minutes until slightly softened but not fully cooked.
Season the vegetables with salt, black pepper, garlic powder, and onion powder. Remove from heat and let cool slightly.
In a large bowl, whisk the eggs until well combined.
Add the blended cottage cheese to the eggs and mix until smooth.
Stir in the shredded mozzarella cheese.
Fold the cooked vegetables into the egg mixture, distributing them evenly.
Pour the mixture into the prepared loaf pan and bake for 40 to 45 minutes, until set in the center and lightly golden on top. Let rest for 10 minutes before slicing and serving.
Tips
Dice the vegetables small so they cook evenly and slice cleanly.
Sautéing vegetables first removes excess moisture and improves flavor.
Blend cottage cheese completely smooth for a creamy texture.
Use room-temperature eggs for even mixing.
Don’t overbake or the loaf may become dry.
Let the loaf rest before slicing so it holds together well.
Use a metal or ceramic loaf pan for even baking.
Season the vegetables generously since eggs mellow flavors.
Check doneness by inserting a knife into the center. It should come out mostly clean.
Serve warm or at room temperature for best texture.
Variations
Add fresh herbs like parsley or thyme for extra freshness.
Swap mozzarella for feta for a sharper Mediterranean flavor.
Add a pinch of chili flakes for gentle heat.
Use yellow or orange bell peppers instead of red.
Add finely chopped spinach to boost greens.
Make it dairy-light by reducing mozzarella slightly.
Bake in muffin tins for individual portions.
Add cooked mushrooms for an earthy note.
Serve with seasoned avocado and lemon juice for contrast.
Turn it into a meal prep dish by slicing and refrigerating portions.
Q & A
Can I make this ahead of time?
Yes, it keeps well in the fridge for up to 4 days.
Can I freeze the egg loaf?
Yes, slice and freeze individual portions for up to 2 months.
Why blend the cottage cheese?
Blending makes the loaf smooth and prevents curdled texture.
Can I skip sautéing the vegetables?
It’s possible, but sautéing improves flavor and texture.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free.
Can I use egg whites only?
Yes, but the loaf will be less rich.
What can I serve with it?
Avocado, salad, roasted vegetables, or toast work well.
How do I reheat it?
Reheat gently in the oven or microwave.
Is this good for breakfast meal prep?
Yes, it reheats well and stays filling.
Can kids enjoy this recipe?
Yes, it’s mild, colorful, and kid-friendly.
Nutrition
(Per Slice, Approximate)
Calories: 210
Protein: 18 g
Fat: 13 g
Carbohydrates: 6 g
Fiber: 2 g
Sugar: 3 g
Sodium: 320 mg
Conclusion
Mediterranean Cottage Cheese Vegetable Egg Loaf is a practical, nourishing recipe that fits easily into everyday life. It’s high in protein, packed with vegetables, and simple to prepare using basic ingredients. The combination of eggs, cottage cheese, and mozzarella creates a tender, satisfying texture, while the vegetables keep it fresh and balanced. Whether you enjoy it warm with avocado or slice it for the week ahead, this egg loaf is one of those recipes that quietly becomes a regular on your table because it just works.