Egg cottage


  • 4 large eggs
  • 1/4 cup diced lean ham
  • 2 cups diced crimini mushrooms
  • 4 cups packed spinach leaves.
  • 1/3 cup low fat cottage cheese
  • 1/4 cup low fat shredded fontina cheese (or any low fat shredded cheese)
  • 3/4 cup quinoa flour
  • 1 tsp baking powder
  • 1 tsp curry powder
  • Crushed red chilies to taste
  • 1/2 cup crumbled feta cheese
  • 2 tsp sliced green onions
  • 1 tbsp Olive oil + enough to grease the muffin cups


  • Preheat the oven to 400F.
  • Wash and drain the spinach leaves. Place in a microwave safe bowl and heat on high for 2 minutes. Place the leaves in a colander, and press with the back of a spoon to remove the moisture.
  • Heat oil in a non-stick pan, and saute the ham till brown. Remove and keep aside. Add the diced mushrooms and saute till soft. Add the curry powder and mix well. Cook till mushrooms starts to brown and all the moisture is gone.
  • In a large bowl, break the eggs and beat well till frothy. Add the cottage cheese, fontina cheese, quinoa flour,baking powder, salt and crushed red chilies and mix well to combine.
  • Gently fold in the sauteed mushrooms, spinach, ham, green onions and feta cheese into the batter.
  • Grease a silicon muffin pan with olive oil. Pour the batter into the muffin cups till the cups are nearly full. Sprinkle some shredded cheese on top.
  • Bake in the pre-heated oven for 30 minutes till the muffins are firm and slightly browned.
  • I used a mini muffin pan, and two of these were perfect for breakfast. These stayed fresh in the refrigerator for 5 days. I am sure these will stay fresh for a week at least. If you make more, you might want to freeze some. I used the reheat setting on my microwave to heat these up, and they turned out nice and warm. I had these with some non-fat plain yogurt, sour cream will work as well.