Vegetable Egg Loaf (Low Carb)
Your new favorite anytime meal packed with fiber, nutrients and protein.
This Vegetable Egg Loaf incorporates some of my favorite ingredients to come together and form the ideal meal. I have it for breakfast on the go, dinner or a snack. I love to enjoy these slices with some seasoned avocado on the side.
You can customize this to include whichever vegetables you have on hand. The cottage cheese makes this recipe fluffy and hearty, so please do not skip it. You can use any shredded cheese you prefer, like cheddar or even throw in so me Greek feta cheese.
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Vegetable Egg Loaf
Equipment
Ingredients
- 2 tbs olive oil
- 1 large zucchini, diced
- 1 large red bell pepper, diced
- 1 large carrot, fine dice
- 1 head broccoli, cut into small florets
- salt, pepper, garlic and onion powder to taste
- 7 eggs
- 1/2 cup cottage cheese
- 1 cup shredded mozzarella
Instructions
- Preheat your oven to 350℉. Line a 9×5 loaf pan with parchment paper.
- 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.
- 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. 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.
Notes
You can sub in any vegetables you like here.
You can sub in any shredded cheese here.
I love to eat this with half a seasoned avocado on the side.
Nutrition
Calories: 183kcal | Carbohydrates: 9g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 219mg | Potassium: 495mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3021IU | Vitamin C: 102mg | Calcium: 150mg | Iron: 2mg
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Definitely will make again! Delicious, healthy and tasty!
HI Jan, thats awesome! Thank you for the kind feedback!
I can’t wait to try it looks really yummy but i am wounding about the nutrition is it for the whole loaf or per slice? Of per slice how many grams is it
Thank you
HI Aisha, its per slice.. i’m not sure how many grams – i’m sorry i dont have that information!
I accidentally used a 300g tub of cottage cheese! It came out fine.
wow please share the receipt
Can you substitute some egg whites for the whole eggs to lower the cholesterol? If so what amount would you suggest.
The flavour is amazing I love it more than making the egg muffins, only problem it was still rather moist/wet at the bottom of the loaf & it did not come clean away from the oiled parchment
can you omit the cottage cheese? dairy allergy
Thanks
This is delicious! I made it tonight with 1% cottage cheese and fat free mozzarella ~ fits beautifully on the WW Program (2 PTS per 1/8)
Wondering if anyone has perfected how long to microwave when taking from the fridge to reheat?
Is the nutritional details for whole loaf or per slice
I loved this recipe!!! This is now for sure a favorite for my husband and I. Easy to prepare, healthy and delicious. I added mushrooms and the result was just fantastic. Thanks a lot.
Question, I have a daughter that does not consume dairy products. What could be used instead of the cottage cheese and the shredded cheese?
I love the versatility and easy prep of this recipe! My husband and I are big vegetable eaters but often tend to have an abundance. This has become a delicious solution for us to use vegetables I have left in the fridge. Thank you!
Hi Karen, I’m so glad you both liked the recipe! And yes, that’s how I come up with these recipes – because of the veggies I need to use up~!
This is so much better than I’d imagined! I did add mushrooms and apple sausage. My husband, who does not like vegetables, asked to have it again!
Easy, fast, delicious!
This was a good recipe next time I will add a drained can of Rotel and make it a masterpiece. We love anything with green chilies. Thank you for the recipe Stella!!
Hi Jojo, Thank you for trying the recipe out!
Stella, do you think this can be frozen?
Hello can this be frozen
could you freeze this in slices
yes you can!
this looks delicious – I don’t like cottage cheese – what can I use as replacement?
Hi Marilyn, i would use sour cream or Greek yogurt as a sub