A high-protein, spicy egg and chicken mince bake with spinach and cottage cheese, great for meal prep.
Preheat oven to 180°C (350°F). Lightly grease a medium baking dish or line with baking paper.
In a large pan over medium heat, cook the chicken mince until no longer pink, breaking it up with a spoon. Season lightly with salt and pepper if desired.
Add the chopped spinach to the pan and cook for 2–3 minutes until wilted (or heated through if using frozen). Remove from heat and let cool slightly.
In a large bowl, whisk together the 4 whole eggs and 2 cups of egg whites until well combined.
Stir the cottage cheese into the egg mixture, then fold in the cooked chicken and spinach until evenly distributed.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 30–35 minutes, or until the centre is set and the top is lightly golden. A knife inserted in the centre should come out mostly clean.
Remove from the oven and let rest for 5–10 minutes. Slice into 4 equal servings and drizzle each serve with 1 tsp of chilli oil just before eating.
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