Egg Bake with Vegetables and Cheese

Preheat the oven to 190°C. Grease the baking dish with butter or oil.

Heat olive oil in a pan. Add the onion and bell pepper and sauté for 5 minutes, until softened.

Add the diced zucchini and sauté for another 5 minutes. It's important that most of the water evaporates from the zucchini (so the bake doesn't turn out watery). At the end, add the spinach and stir for 1 minute until wilted. Remove from heat.

In a large bowl, whisk together the eggs, cottage cheese (or milk), salt, pepper and garlic powder. The cottage cheese melts during baking and makes the texture creamier, while also adding protein.

Spread the sautéed vegetables evenly over the bottom of the baking dish. Sprinkle half of the grated cheese over them.

Pour the egg mixture over the top. Gently stir with a fork directly in the baking dish so the ingredients are evenly distributed. Sprinkle the remaining cheese on top.

Bake for 30–35 minutes. The bake is done when the center is firm (it doesn't "wobble" like jelly when you shake the dish) and the edges are golden brown. Let it rest for 5 minutes, then cut into squares.