I do these cottage cheese egg bakes in individual ramekins, which makes the recipe easy to scale from one person to however many you need.

Recipe (2 large servings)

• 3/4 to 1 cup chopped vegetables (any combination of onions, mushrooms, peppers, zucchini, spinach, Swiss chard, tomatoes)
• 4 large eggs
• 100 grams of cottage cheese (I don’t measure anymore. I  just scoop two egg-sized heaps using a large table spoon)
• feta cheese, cut in 1 cm cubes (6-7 cubes per ramekin)
• salt & pepper, to taste
• 2 tablespoons grated parmesan

Instructions

1. Sauté vegetables (except tomatoes) over medium-low heat with a pinch of salt until tender and just starting to brown. Vegetables should be soft not dry.
2. Meanwhile preheat oven to 375°F convection
3. In a medium bowl
   • whisk eggs
   • add cottage cheese and stir together
   • salt & pepper to taste
4. Divide cooked vegetables in bottom of each ramekin. Add chopped tomatoes.
5. Add 6-7 small cubes feta cheese to each ramekin.
6. Pour egg mixture over top
7. Sprinkle with a light layer of parmesan
8. Bake 13 minutes (for my ramekins which are on the large size). Bake until tops are just set and cheese is starting to brown.

Don’t overcook them. The tops should be barely set. There may be some liquid juices in the center from the vegetables, don’t confuse this with uncooked egg.