Cheddar, Egg and Spinach Bake

Ingredients | 12 Slices 

2 medium sweet potato, peeled and diced (season with fajita seasoning rosemary and garlic powder)

1 tbsp olive oil

Salt & pepper to taste

1 large onion, diced or sliced

190g spinach 

1 tsp garlic or powder 

1 tbsp butter or olive oil

Egg Mixture 

7 large eggs

200g cottage cheese (full fat or low fat both work)

110g extra mature cheddar 

20g fresh herbs (I used coriander)

40g Dried breadcrumbs

Method

  1. Preheat the oven to 200C. Toss diced sweet potato with some salt, fajita seasoning, garlic powder and rosemary, season with salt and drizzle with olive oil. Spread on a baking sheet and roast for 20–25 minutes, until tender and golden. Once cooked, set aside to cool. 

  2. While the sweet potato roasts, heat butter or oil in a frying pan over medium low heat. Add onions and a pinch of salt. Cook slowly with the lid on, stirring occasionally for about 7 minutes until soft and golden. Add spinach and a tsp or garlic powder or fresh garlic. Cook until the spinach has wilted, lid off to let all the water evaporate 

  3. In a mixing bowl, whisk together eggs and cottage with a fork until combined no need to whisk it too much

  4. When the sweet potato and spinach have cooled down and are warm instead of hot, add into the eggs followed by the cheese, herbs and breadcrumbs. LEAVE A HANDFUL OF THE CHEESE AND BREADCRUMBS FOR TOPPING.  

  5. Gently fold all the ingredients together to distribute ingredients evenly 

  6. Top with the remaining cheese, then the breadcrumbs. Spray/ drizzle a little olive oil over the top 

  7. Get a smallish baking tray (around 8x8 or 9x9 inches or similar) with a sheet of greaseproof paper. Pour mixture into the tray and spread evenly using a spatula 

  8. Bake for 30–35 minutes the top is golden.

  9. Let it sit for a couple of minutes before slicing.

  10. Serve with salad, on a slice of toasted sourdough or inside a toasted breakfast muffin