Spinach, Mushroom, and Cheese Breakfast Casserole

• 8 large eggs
• 1 cup plain Greek yogurt (preferably Effie 5% yogurt)
• 1 cup low-fat cottage cheese
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped onion
• 1 tbsp extra virgin olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onions and sauté for 2-3 minutes until softened. Add the mushrooms and cook for another 4-5 minutes until they release their moisture and become tender. Stir in the chopped spinach and cook for 1-2 minutes until wilted. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs, Greek yogurt, and cottage cheese until well combined. Season with salt, pepper, thyme, and garlic powder.
4. Add the sautéed vegetables to the egg mixture and stir until everything is evenly distributed.
5. Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese and grated Parmesan evenly over the top.
6. Bake for 30-35 minutes, or until the casserole is set in the middle and the top is golden brown.
7. Let the casserole cool for a few minutes before slicing and serving.