This Vegetable Egg Loaf is a nutritious and colorful dish loaded with fresh vegetables and protein-rich eggs. Blended with cottage cheese and mozzarella, it’s both creamy and satisfying, making it perfect for breakfast, brunch, or a healthy snack. Easy to prepare, this loaf is an excellent way to enjoy veggies in every bite.
Ingredients
- 2 tablespoons olive oil
- 1 large zucchini, diced
- 1 large red bell pepper, diced
- 1 large carrot, finely diced
- 1 head broccoli, cut into small florets
- Salt, pepper, garlic powder, and onion powder, to taste
- 7 eggs
- ½ cup cottage cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prep the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced zucchini, red bell pepper, carrot, and broccoli florets. Season with salt, pepper, garlic powder, and onion powder. Sauté for 5–7 minutes, or until the vegetables are tender but not mushy. Remove from heat and let cool slightly.
- Mix the Egg Base: In a large mixing bowl, whisk the eggs until smooth. Stir in the cottage cheese and shredded mozzarella until well combined.
- Combine and Assemble: Add the sautéed vegetables to the egg mixture and stir until evenly distributed.
- Bake the Loaf: Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper. Pour the mixture into the pan, spreading it evenly. Bake for 35–40 minutes, or until the loaf is set and the top is golden brown.
- Cool and Serve: Allow the loaf to cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Conclusion
This Vegetable Egg Loaf is a versatile and wholesome dish that’s easy to customize with your favorite vegetables. Packed with nutrients and flavor, it’s a great way to start the day or enjoy as a light meal any time.
Colorful Vegetable Egg Loaf: A Protein-Packed Breakfast or Snack
Vegetable Egg Loaf is a creamy, cheesy dish loadedwith fresh vegetables and protein-rich eggs. It’s quick to prepare, making it aperfect choice for meal prep, breakfast, or a healthy snack.
Ingredients
- 2 tablespoons olive oil
- 1 large zucchini diced
- 1 large red bell pepper diced
- 1 large carrot finely diced
- 1 head broccoli cut into small florets
- Salt pepper, garlic powder, and onion powder, to taste
- 7 eggs
- ½ cup cottage cheese
- 1 cup shredded mozzarella cheese
Instructions
- Prep the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced zucchini, red bell pepper, carrot, and broccoli florets. Season with salt, pepper, garlic powder, and onion powder. Sauté for 5–7 minutes, or until the vegetables are tender but not mushy. Remove from heat and let cool slightly.
- Mix the Egg Base: In a large mixing bowl, whisk the eggs until smooth. Stir in the cottage cheese and shredded mozzarella until well combined.
- Combine and Assemble: Add the sautéed vegetables to the egg mixture and stir until evenly distributed.
- Bake the Loaf: Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper. Pour the mixture into the pan, spreading it evenly. Bake for 35–40 minutes, or until the loaf is set and the top is golden brown.
- Cool and Serve: Allow the loaf to cool for 5–10 minutes before slicing. Serve warm or at room temperature.