Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup chopped broccoli (fresh or frozen)
1 cup chopped zucchini
1 cup canned chickpeas, drained and rinsed
1/2 cup cooked quinoa
1/2 cup low-fat cottage cheese
3 large eggs
1/4 cup milk (dairy or plant-based)
1 cup shredded cheddar or mozzarella cheese
1/2 tsp Italian seasoning
Salt and pepper to taste
Optional: red pepper flakes for heat
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease an 8×8 baking dish.
2. Heat olive oil in a skillet. Sauté onion and garlic for 2–3 minutes until fragrant.
3. Add broccoli and zucchini; cook 4–5 minutes until slightly tender.
4. In a large bowl, whisk together eggs, milk, cottage cheese, Italian seasoning, salt, and pepper.
5. Stir in cooked quinoa, chickpeas, sautéed veggies, and half the shredded cheese.
6. Pour mixture into prepared baking dish. Top with remaining cheese.
7. Bake uncovered for 30–35 minutes or until center is set and top is golden.
8. Cool 5 minutes before slicing. Serve warm.
Notes
Swap veggies for whatever you have on hand: spinach, mushrooms, or bell peppers.
Use dairy-free cheese and milk for a completely plant-based option.
Great for meal prep—store leftovers in fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Vegetarian
- Method: Baked
- Cuisine: American, Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 430mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 145mg
Keywords: high-protein veggie bake, vegetarian casserole, meatless meal prep