• 1/4 Cup Vegetbale or Chicken Broth
  • 2 Cups Fresh Spinach Leaves
  • 1 Red Pepper, Diced
  • 1/2 Cup Diced Onions
  • 1 Cup Cooked Chicken, Cubed (sub broccoli for chicken for vegetarian)
  • 3/4 Cup Low-fat Cottage Cheese (or diary free option) 
  • 3/4 Cup Low-fat Plain Yogurt (or diary free option) 
  • 5 Eggs
  • 2/3 Cup Organic Whole Wheat or GF Flour
  • 1 Cup Shredded Montery Jack Cheese (or diary free option) 
  • Salt and Pepper to Taste
  • 1 Tsp. Olive Oil


Preheat oven to 325°. Put broth in a pan and cook over medium heat until simmering. Add spinach, peppers and onions and saute for 4 minutes. Stir chicken into vegetables. Lightly oil a 9" pie dish. Add vegetables and chicken  to pie dish. In a blender add cottage cheese, yogurt, eggs and flour. Blend until almost smooth. Pour mixture over veggies and chicken. Top with cheese, salt and pepper. Bake for 40 minutes or until eggs are set. 

Serves 4

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