Cottage cheese & spinach bake

Print this story

From her third cookbook Seasoned, foodie and chef Cherie Metcalfe’s cottage cheese and spinach bake has a high level of protein and an equally high level of yum – a staple when on an end-of-year health kick between events.

INGREDIENTS

• 600g frozen spinach
• 6 eggs
• 500g cottage cheese
• 1/3 cup grated parmesan
• 1 decent tsp Pepper & Me Sunshine Salt
• 1/2 red onion
• Fresh herbs (basil, Italian parsley or thyme)
• 1/2 punnet cherry tomatoes
• 100g feta

METHOD

1. Preheat the oven to 180°C fan bake. Line a shallow casserole or baking dish with baking paper.
2. Defrost the spinach in the microwave and squeeze all the water out. Whisk together the eggs, cottage cheese and parmesan. Season really well with Sunshine Salt.
3. Finely dice the red onion and add to the egg mix with the spinach. Chop any fresh herbs you may have and mix in well. Pour into your prepared dish.
4. Halve the cherry tomatoes and place on top then crumble over the feta.
5. Bake for 35-40 minutes until set.