Ingredients
Scale
- 12 eggs
- 1 cup egg whites
- 1 cup cottage cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- pinch of red pepper flakes
- crack of black pepper
- 1 cup finely chopped spinach
- 1/4 cup diced red onion
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C). Line a half sheet pan (18×13 inches) with parchment paper and grease lightly to help the paper stick and prevent eggs from spreading under it.
- In a high-speed blender, blend together the eggs, egg whites, cottage cheese, garlic powder, onion powder, red pepper flakes, and black pepper until smooth.
- Pour the egg mixture evenly onto the prepared sheet pan.
- Top with finely diced spinach, red onion, bell pepper (quantity implied from photos and description), crumbled feta cheese, and shredded sharp cheddar cheese.
- Bake for 21-23 minutes or until the center of the eggs is fully set (test by inserting a toothpick which should come out clean or the center does not jiggle).
- Remove from the oven and cut into 12 even squares using a knife.
- Use a silicone spatula to lift out and serve hot. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days., Reheat individual portions in 30-second intervals until warmed through., Veggies can be added raw or sautéed beforehand for softer texture., Customize with add-ins like sausage, bacon, ham, green chilis, avocado, kale, olives, and other favorite omelet toppings., Can be doubled if using a full sheet pan (18×26 inches).
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 135 kcal per slice
- Fat: 8 g per slice
- Carbohydrates: 3 g per slice
- Protein: 13 g per slice