Ingredients:

  • 6 Large Eggs
  • 1 cup (225g) 2% Cottage Cheese
  • 1 cup (240ml) Liquid Egg Whites
  • 1/2 tsp (2.5g) Kosher Salt
  • 1/4 tsp (1.2g) Cracked Black Pepper
  • 1/2 tsp (1.5g) Garlic Powder
  • 1 cup (150g) Cooked Turkey Sausage Crumbles
  • 2 cups (60g) Fresh Baby Spinach, roughly chopped
  • 1/2 cup (75g) Red Bell Pepper, finely diced
  • 1/2 cup (50g) Green Onions, sliced
  • 1/2 cup (60g) Shredded Sharp Cheddar

Instructions:

  1. Preheat your oven to 350°F (175°C). Liberally grease a 9x9 inch ceramic or glass baking dish with avocado oil or ghee.
  2. Place a skillet over medium-high heat. Add the diced red bell peppers and cook for 3-4 minutes until softened.
  3. Add the chopped baby spinach to the skillet and sauté for 60 seconds until wilted and excess moisture has evaporated.
  4. In a high-speed blender, combine the 6 eggs, cottage cheese, liquid egg whites, salt, black pepper, and garlic powder. Blend on high until the mixture is completely smooth and aerated.
  5. Place the sautéed peppers, spinach, turkey sausage crumbles, and sliced green onions into the bottom of the prepared baking dish.
  6. Pour the blended egg and cottage cheese mixture over the fillings. Gently stir with a spatula to ensure even distribution.
  7. Top the mixture with the shredded sharp cheddar cheese.
  8. Bake for 35 minutes or until the edges are golden brown and the center has a very slight jiggle. Allow to rest for 5 minutes before slicing into 4 large portions.