Ingredients

½ cup (113g) unsalted butter, melted (I use butter olive oil)

1 16 ounce container (453g) cottage cheese

2 cups mozzarella cheese (approzimately 8 ounces/226g)

¼ cup (31g) all purpose flour

1 teaspoon baking powder

1 teaspoon Italian seasoning

½ teaspoon salt

10 large eggs lightly beaten

Instructions

Preheat oven to 400°F. Spray a 9x13” pan with nonstick cooking spray.

Whisk eggs in a large bowl.

Stir in butter, cottage cheese, mozzarella cheese, flour, baking powder, Italian seasoning, and salt (mixture will be lumpy).

Pour into prepared baking dish and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.

Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.

Notes

You can assemble the entire casserole the night before and allow to come to room temperature before baking the next morning.

Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.

Don't be freaked out about cottage cheese. I don't like cottage cheese (neither does anyone in my family) but we love this recipe. You don't taste it - it's just there to add body and a little extra protein.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 2g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 171mg | Sodium: 267mg | Potassium: 98mg | Vitamin A: 560IU | Calcium: 134mg | Iron: 0.9mg