Go Back
Egg salad with cottage cheese on white napkin, vibrant peppers and herbs, water glass
Thomas Baker

Egg Salad with Cottage Cheese: Delicious Fresh Twist

A refreshing and protein-packed egg salad featuring creamy cottage cheese and fresh vegetables, perfect for sandwiches or a light meal with a healthy twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups cottage cheese (full-fat or low-fat)
  • 2 cups mixed vegetables (bell peppers, spinach, zucchini, tomatoes; fresh or frozen)
  • 3 large eggs
  • 1 cup shredded cheddar cheese
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tbsp fresh herbs (parsley, basil, or thyme), chopped
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste

Method
 

  1. Prepare the Vegetables: Wash and chop all vegetables into bite-sized pieces.
  2. Heat olive oil in a pan over medium heat, sauté minced garlic and chopped onions until fragrant.
  3. Add vegetables and cook until they soften slightly.
  4. While vegetables cool, whisk together cottage cheese and eggs until smooth.
  5. Fold sautéed vegetables and fresh herbs into the cottage cheese and egg mixture.
  6. Season with salt and black pepper, stir gently.
  7. Grease a baking dish and pour in the mixture.
  8. Sprinkle shredded cheddar cheese evenly on top.
  9. Bake at 375°F (190°C) for 30-35 minutes until golden and set.
  10. Allow to cool for 5-10 minutes before serving.

Notes

  • Drain excess liquid from cottage cheese for a firmer texture.
  • Use fresh, seasonal vegetables for best flavor.
  • Avoid overcrowding the pan to soften vegetables evenly.
  • Let the bake rest after cooking for easier slicing.
  • Add crunchy toppings like breadcrumbs or nuts for extra texture.