Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (approx. 100g)
  • 1 bell pepper (any colour), finely chopped (approx. 150g)
  • 1 cup chopped mushrooms (approx. 100g)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 6 large eggs (approx. 360g)
  • 1 cup (240 ml) milk (any kind - dairy or non-dairy)
  • 1/2 cup (120 ml) grated Parmesan cheese
  • 16 oz (450g) full-fat cottage cheese
  • 1/4 cup (30g) shredded cheddar cheese
  • Optional: Fresh chives, chopped, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add bell pepper and mushrooms; cook until softened, about 5-7 minutes more. Stir in thyme, salt, and pepper. Remove from heat.
  3. In a large bowl, whisk together eggs, milk, and Parmesan cheese.
  4. Add the sautéed vegetables and cottage cheese to the egg mixture. Stir well to combine. This cottage cheese breakfast is easy to make.
  5. Pour the mixture into the prepared baking dish.
  6. Sprinkle shredded cheddar cheese evenly over the top.
  7. Bake for 35-40 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
  8. Let cool for a few minutes before slicing and serving. Garnish with fresh chives, if desired.