High Protein Egg Casserole

• 8 large eggs
• 1 cup plain Greek yogurt (preferably Effie 5% yogurt)
• 1 cup low-fat cottage cheese
• 1 cup baby spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup bell pepper, diced (any color)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup green onions, chopped
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a bit of olive oil or cooking spray.
2. In a large mixing bowl, whisk together the eggs, Greek yogurt, and cottage cheese until smooth. Season with salt, pepper, oregano, and garlic powder.
3. Heat the olive oil in a skillet over medium heat. Add the chopped spinach and bell pepper, sautéing until the spinach is wilted and the peppers are slightly softened, about 3-4 minutes. Remove from heat and let cool slightly.
4. Stir the cooked spinach and peppers into the egg mixture. Add the cherry tomatoes, green onions, and shredded mozzarella cheese, mixing until all ingredients are well combined.
5. Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese on top for added flavor and a golden finish.
6. Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is lightly browned.
7. Let the casserole cool for a few minutes before slicing and serving.