Spinach and Mushroom Breakfast Casserole

This casserole is healthy and filling without being heavy. It can be assembled ahead of time, refrigerated, and baked just before you're ready to eat. This breakfast/brunch dish is very versatile and works well with a variety of vegetables. I usually use a combination of spinach and mushrooms but bell peppers, broccoli and asparagus would all be great additions.

Here's what needs to be done-

Ingredients:

For cooking in a skillet:

• 1 Tbsp olive oil
• 2-3 garlic cloves, crushed and finely chopped
• 2 green chillies, finely chopped
• 1 small box mushrooms, cleaned and sliced
• 5 cups baby spinach, chopped
• Salt
• Pepper

For the custard:

• 5 eggs
• ¼  - ½  cup milk (I use 2%)
• ¼  cup low-fat mozarella cheese
• ½  cup 1% cottage cheese
• Salt and Pepper

Method:

Preheat the oven to 375 degrees F. Grease a baking dish with some oil.

Heat the oil in a large skillet, over medium heat. Add the garlic and green chillies followed by the sliced mushrooms, salt and pepper. Cook until all the liquid released evaporates. Next, add spinach and cook, stirring, just until it wilts. 

In a large bowl, whisk together the eggs, milk, mozzarella, cottage cheese, salt and pepper until smooth. Spread the vegetable mixture in an even layer in the baking dish. Pour the egg mixture over the vegetable mixture.

Bake at 375 F for 35 to 40 minutes, or until the eggs set and the top of the casserole starts to brown.

Potato Breakfast Casserole with Cottage Cheese and Bell Peppers

 


While looking for a recipe for a vegetarian breakfast casserole, I came across this one on The Kitchn.  The recipe is simple and uncomplicated. Like most casseroles, this one too can be assembled the night before and refrigerated, and baked just before you are ready to eat the next morning. I scaled down the ingredients to make just 3-4 servings and also decreased the baking time a bit. I did not have any shredded cheese, so I used a little bit of the  crumbled feta that  I had. I would definitely go with cheddar or even mozzarella cheese next time; feta  does not do  too well here.

Ingredients:

(3-4 servings)

• 4 cups frozen shredded potatoes  
• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 1 tsp red pepper flakes
• 2 Tbsp sun-dried tomato paste
• A handful of basil leaves, chopped
• 2 cups thinly sliced mixed bell peppers
• 5 eggs
• ½  cup cottage cheese
• ¼ - ½  cup milk 
• 2 Tbsp crumbled feta cheese
• Salt
• Pepper  

Method:

Preheat the oven to 350 F. Coat a baking dish with  a little bit of oil.

Heat the oil in a skillet over medium-high heat. Add the onion, garlic, red pepper flakes, tomato paste, and salt and cook for 2 minutes. Add the bell peppers and chopped basil and cook till the peppers soften a bit.

Combine the eggs, cottage cheese, milk, feta cheese, salt and pepper in a large bowl. Beat with a fork until smooth. Add the shredded potatoes and the vegetable mixture in the skillet to the rest of the ingredients in the bowl and mix well.

Transfer the mixture to a baking dish and bake for 30-35 minutes, or until puffed and golden.

  

Cottage Cheese Salad

Every now and then, H makes an excellent salad using cottage cheese. The salad is not only healthy and tasty, but also quite filling- unlike most salads I've eaten. Adding cottage cheese to what is otherwise an ordinary salad turns it into a tasty and substantial meal. There is no dressing used here except for a good squirt of a juicy lime. The cheese helps bring the salad together. This is a very versatile salad and lends itself to many variations, so feel free to use whatever vegetables you have available.

Here's what went into my salad-
Ingredients:
(Serves 2-3)
Green bell pepper, thinly sliced
Red bell pepper, thinly sliced
Onion, thinly sliced
Cucumber, diced
Cherry tomatoes, halved
3-4 green chillies, minced
3 cups salad mix
1 ½ cups Cottage cheese (I used low-fat)
½ cup cooked Rosematta rice (optional- I only used this because I had some leftover from the previous day)
Juice of 1-2 limes (about 4 Tbsp)
1 Tbsp honey
Salt
Pepper

Method:
Place the chopped vegetables and the rest of the ingredients in a large bowl. Mix well. Add the cottage cheese only when ready to serve and fold into the rest of the salad. Serve cold.