Anti-Inflammatory Cottage Cheese Veggie Bake

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Anti-Inflammatory Cottage Cheese Veggie Bake

A nutrient-dense, high-protein breakfast or brunch that focuses on whole foods and vibrant flavors.

  • Prep time: 15 minutes

  • Cook time: 35–40 minutes

  • Servings: 4–6

Ingredients

  • 2 cups cottage cheese (small curd)

  • 4 large eggs, beaten

  • 1/2 cup almond flour (keeping it gluten-free)

  • 1 tsp turmeric (anti-inflammatory powerhouse)

  • 1/2 tsp ground black pepper (to aid turmeric absorption)

  • 1 tsp garlic powder

  • 2 cups fresh baby spinach, chopped

  • 1 red bell pepper, diced

  • 1 cup broccoli florets, finely chopped

  • 1/4 cup sliced green onions

  • Optional: 1/2 cup sliced mushrooms (as seen in your beautiful photo!)

Instructions

  1. Preheat & Prep: Set your oven to 375°F (190°C) and grease a 9×9-inch baking dish.

  2. Mix the Base: Whisk the cottage cheese, eggs, almond flour, turmeric, black pepper, and garlic powder in a large bowl.

  3. Add Veggies: Fold in the spinach, bell pepper, broccoli, and green onions until evenly distributed.

  4. Bake: Pour into the dish and bake for 35–40 minutes until the center is firm and the edges are golden.

  5. Rest: Let the bake sit for 10 minutes before slicing to ensure it holds its shape.

Why This Dish is a Winner

  • High Protein: Cottage cheese and eggs provide a substantial protein base to keep you full.

  • Anti-Inflammatory: Turmeric and fresh vegetables help reduce inflammation naturally.

  • Great for Beginners: As you mentioned, it’s a simple “mix and bake” process with minimal technical skill required.

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