High-Protein Creamy Spinach, Feta & Dill Greek Egg Casserole Recipe (9 Ingredients) by Elisa Schmitz
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If you're a fan of Greek flavors, then this delicious egg casserole recipe is for you. When looking to add more healthy sources of protein, egg casseroles are a great way to do it. Especially when you include nutritious ingredients that offer so much flavor. That describes this creamy high-protein Greek egg casserole recipe perfectly.
This savory egg casserole contains my favorite ingredient for added protein: cottage cheese. When whipped in a blender, the cottage cheese becomes rich and creamy, boosting this easy casserole as part of a healthy Mediterranean Diet. Check out the health benefits of cottage cheese and the health benefits of protein.
To make this gluten-free egg casserole, here are the nine wholesome ingredients you'll need: extra virgin olive oil, onion, red bell pepper (check out the health benefits of bell peppers), fresh spinach, eggs, cottage cheese, feta cheese, mozzarella cheese and fresh dill (check out the health benefits of dill). You sauté the onions, peppers and spinach before whipping the cottage cheese with the eggs in a blender. You combine it all then pour it into a casserole dish. You bake the casserole until cooked through and golden.
Serve this tasty Greek egg casserole for breakfast or as a beautiful brunch alongside some fresh fruit, whole-wheat toast or your favorite sides. It also can provide a boost of protein any time you need a nutritious snack throughout the day.
Cuisine: Greek / Mediterranean
Prep Time: 10 minutes
Cook Time: 30 to 40 minutes (ovens vary)
Total Time: 40 to 50 minutes
Servings: 6
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow onion, diced
- 4 ounces fresh baby spinach
- 4 medium eggs
- 1 cup cottage cheese
- 4 ounces feta cheese, crumbled
- 1 cup shredded mozzarella cheese
- 1 1/2 tablespoons fresh dill, diced
Here's how to make it:
- To a large skillet or sauté pan with sides over medium heat, add the olive oil, onions and peppers. Sauté until crisp tender, about 3 minutes. Add the spinach and sauté until wilted, about 1 minute. Remove from heat. (I used a red bell pepper, but you can use any color bell pepper you prefer.)
- Place the eggs and cottage cheese in a blender and whip until smooth, about 30 seconds.
- Pour the cottage cheese mixture into a medium mixing bowl. Add the feta cheese, mozzarella cheese and dill. Season with sea salt and black pepper, to taste, if desired. Stir to combine.
- Add the vegetable mixture to the cheese mixture and stir to combine.
- Pour the mixture into a baking pan or casserole dish that's been sprayed with cooking spray. (I used a Le Creuset casserole dish that measures 8x8 inches.)
- Bake in a preheated 350-degree F oven for 25 to 35 minutes, or until the casserole is cooked through and golden.
- Allow to cool for a few minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator or freezer. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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