Cannot seem to snatch picture of this dish, so will have to take a shot next time... I did double this recipe, this is how trusting I am of recipes from shredhappens! I used my large non-stick lasagna pan and it worked perfectly without sticking. Cook time was about 10 minutes less than what recipe called for and I tweaked a bit for personal preference. Makes for a great made ahead breakfast or lunch.
Ingredients:
- 16 large eggs
- 2 cups cooked chicken, diced
- 2 cups 4% cottage cheese or 2% if cutting calories
- 2 cups chopped fresh spinach (recipe called for 1/2 the veggies being broccoli)
- 4 scallions, thinly sliced
- 2 tablespoons paprika (called for smoked)
- 1 tablespoon thyme
- 1 tablespoon oregano
- salt and pepper to taste
- 1/4 cup parmesan cheese or more if desired
Directions
Preheat oven to 375-degrees and lightly grease the baking dish with butter.
Beat eggs and add the chicken.
Add the scallions and spinach.
Spoon in the cottage cheese and season with the paprika, thyme, oregano, salt and pepper.
Sprinkle the parmesan into. the egg mixture, leaving some for the top.
Bake 30-40 minutes or until set and golden brown on top.
Cool 30 minutes before slicing.
