Egg Bake with Sweet Potato and Spinach

Preheat the oven to 190 °C. Lightly grease the baking dish with oil.

Heat olive oil in a large pan. Add the diced sweet potato, onion, and bell pepper. Sauté over medium heat for about 8–10 minutes, until the potato softens (it should be "al dente", not fully cooked) and lightly browned.

If using meat (ground meat or prosciutto pieces), add it to the vegetables and cook until done. Finally, stir in the spinach and cook for just 1 minute, until wilted. Remove from heat.

In a large bowl, whisk the eggs, cottage cheese (or yogurt), garlic powder, salt, and pepper together. The cottage cheese melts during baking and makes the bake incredibly juicy.

Pour the sautéed vegetables (and meat) into the prepared baking dish and spread evenly. Pour the egg mixture over everything. Gently stir with a fork in the dish so the eggs are distributed among the vegetables.

If desired, sprinkle grated cheese on top. Bake for 30–35 minutes, until the center is firm (if you shake the dish, the center should not wobble) and the top is golden brown. Let rest for 5 minutes before slicing.