Get a hearty breakfast on the table in no time with this easy cottage cheese breakfast bake. It has a creamy texture and is packed with flavor, with beneficial greens including spinach and arugula. Cook the greens down in Durant Arbequina Olive Oil, with Durant Spanish Rosemary Sea Salt to maximize flavor. Finish the breakfast bake with minced parsley, shredded parmesan cheese, an extra drizzle of olive oil, and a sprinkle of sea salt for good measure. It’s ideal for when you need something on the fly or are prepping meals ahead for the week. Recipe courtesy of Molly Allen.
Durant Arbequina Olive Oil
2 cups Spinach
2 cups Arugula
4 Eggs
1 cup Cottage Cheese
¾ cup Old-fashioned oats
1 cup Parmesan cheese, shredded and divided
Durant Spanish Rosemary Sea Salt, to taste
Black pepper, to taste
Italian parsley, minced, for garnish
Preheat the oven to 350 degrees. Drizzle a saucepan with Durant Arbequina Olive Oil. Add the spinach and arugula, drizzle again with olive oil, and sprinkle with Spanish Rosemary Sea Salt. Cook on medium-high heat for about five minutes, allowing the greens to cook down. Set aside to cool slightly.
In a large bowl, whisk together the eggs, cottage cheese, oats, and 3/4 cup Parmesan cheese. Season with Spanish Rosemary Sea Salt and black pepper. Stir in the cooked greens.
Transfer the mixture to a greased baking dish. Sprinkle with the remaining Parmesan cheese. Bake for 28 to 30 minutes until the top is lightly golden and set.
For serving, garnish with minced parsley, parmesan cheese, a drizzle of olive oil, and a sprinkle of sea salt.
Enjoy!
Nutrition Facts
servings
Serving size
Choosing a selection results in a full page refresh.
