Vegetable Egg Loaf

Name: Vegetable Egg Loaf
Total time: 4500 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbs (29.57 ml) olive oil; 1 large zucchini, diced; 1 large red bell pepper, diced; 1 large carrot, fine dice; 1 head broccoli, cut into small florets; 7 eggs; 1/2 cup (105 g) cottage cheese; 1 cup (112 g) shredded mozzarella; salt, pepper, garlic and onion powder, to taste

Adam Jozsef Batta @cook_114491764

My vegetable egg loaf will be your new favorite anytime meal packed with fiber, nutrients and protein.

Adam Jozsef Batta @cook_114491764

My vegetable egg loaf will be your new favorite anytime meal packed with fiber, nutrients and protein.

Saved

Ingredients

1hr 15min

8 servings

2 tbs (29.57 ml)olive oil
1large zucchini, diced
1large red bell pepper, diced
1large carrot, fine dice
1 headbroccoli, cut into small florets
7eggs
1/2 cup (105 g)cottage cheese
1 cup (112 g)shredded mozzarella
salt, pepper, garlic and onion powder, to taste

Saved

Steps

1hr 15min

1

Preheat your oven to 180C. Line a 9x5 loaf pan with parchment paper.
2

In a large deep skillet, heat your oil on medium high. Add in the zucchini, carrots and bell pepper. Saute until slightly softened - about 5 minutes - stirring occassionally. Next add in the broccoli seasonings to taste. Saute the mixture for another 5 minutes. Transfer the mixture to your loaf pan and spread out evenly.
3

In a bowl, whisk together the eggs and cottage cheese until smooth. Fold in the cheese and salt and pepper to taste. Pour this mixture into your loaf pan evenly.
4

Bake for 50-55 minutes or until the top of the loaf is golden. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool before slicing.