Eggs and cottage cheese should not work this well together. The cottage cheese disappears completely into the custard, giving you a bake that holds its shape, reheats cleanly, and delivers 18 grams of protein per serving in a portion your appetite can actually manage.
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Preheat oven to 350°F (175°C)
Preheat oven to 350°F (175°C)...
Lightly coat the inside of a 6-inch springform pan with cooking spray. Place the springform pan on a baking sheet to catch any potential drips.
Lightly coat the inside of a 6-inch springform pan...
In a mixing bowl, combine the low-fat cottage cheese, eggs, chopped chives, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
In a mixing bowl, combine the low-fat cottage chee...
Gently fold in the shredded skim mozzarella cheese into the egg mixture.
Gently fold in the shredded skim mozzarella cheese...
Pour the mixture into the prepared springform pan, spreading it out evenly. Sprinkle the top evenly with the finely grated Gruyere cheese.
Pour the mixture into the prepared springform pan,...
Bake in the preheated oven for 25-30 minutes. The eggs should be set and the edges golden brown. The top will be puffed up slightly and the Gruyere will be melted and lightly browned.
Bake in the preheated oven for 25-30 minutes. The ...
Once done, remove from the oven and let it cool in the pan for 5-10 minutes before carefully removing the springform collar. Slice into wedges and serve warm.
Once done, remove from the oven and let it cool in...
- Why it helpsA fixed side pan makes it harder to portion and serve, the removable ring is a godsend for delicate bakes like this.Do you need this?No, you can use any dish that's deep enough. Or Use a muffin tin and divide the recipe up into portions. Use cooking spray to ensure it will release.