Ingredients:

  • 12 large eggs
  • 1.5 cups (350g) small curd cottage cheese (4% milkfat)
  • 0.5 cup (60g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (2.5g) ground nutmeg
  • 1 tsp (5g) sea salt
  • 0.5 tsp (2.5g) cracked black pepper
  • 10 oz (285g) fresh baby spinach, roughly chopped
  • 2 cups (225g) shredded mozzarella cheese
  • 4 green onions, thinly sliced
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Preheat your oven to 350°F (180°C) and thoroughly grease a 9x13 inch (23x33 cm) ceramic or glass baking dish.
  2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped baby spinach and 4 sliced green onions and sauté for approximately 3 minutes until fully wilted. Transfer to a colander and press firmly with the back of a spoon to extract all excess moisture.
  3. In a large mixing bowl, whisk together the 12 eggs, cottage cheese, flour, baking powder, nutmeg, salt, and pepper until the mixture is uniform and slightly frothy.
  4. Fold the squeezed spinach and green onion mixture with half of the shredded mozzarella into the egg base using a spatula.
  5. Pour the egg and cottage cheese mixture over the mixture. Use a spatula to gently swirl the spinach so it is evenly suspended throughout the liquid.
  6. Top with the remaining mozzarella cheese and bake for 35 minutes, or until the center is set and the top is golden brown.