Vegetable Egg Loaf Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 large zucchini, diced
- 1 large red bell pepper, diced
- 1 large carrot, finely diced
- 1 head broccoli, cut into small florets
- Salt, pepper, garlic powder, and onion powder to taste
- 7 large eggs
- 1/2 cup cottage cheese
- 1 cup shredded feta
Instructions:
1. Prepare the Vegetables:
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add the zucchini, red bell pepper, carrot, and broccoli to the skillet. Sauté for 5–7 minutes, until the vegetables are tender. Season with salt, pepper, garlic powder, and onion powder to taste. Remove from heat and let cool slightly.
2. Mix the Egg Mixture:
In a large mixing bowl, whisk the eggs until fully beaten.
Stir in the cottage cheese and shredded mozzarella, mixing until combined.
3. Combine and Transfer:
Add the sautéed vegetables to the egg mixture and stir until evenly distributed.
Grease a loaf pan or line it with parchment paper. Pour the mixture into the pan and spread it out evenly.
4. Bake:
Place the loaf pan in the preheated oven. Bake for 30–40 minutes, or until the egg loaf is set in the center and lightly golden on top.
Insert a toothpick or knife into the center; it should come out clean when the loaf is done.
5. Cool and Serve:
Allow the egg loaf to cool in the pan for 5–10 minutes before slicing.
Serve warm as is or with a side salad, toast, or dipping sauce.
Tips:
Customizable Veggies: Use any vegetables you like or have on hand, such as spinach, mushrooms, or onions.
Cheese Options: Feel free to substitute mozzarella with cheddar your favorite cheese.
Meal Prep: This loaf keeps well in the refrigerator for up to 4 days. Reheat in the oven or microwave for a quick meal.
Enjoy your flavorful and healthy Vegetable Egg Loaf!