Roasted-Pepper Egg-White & Cottage-Cheese Slab

Ingredients

Egg bake

• 500 g pasteurized liquid egg whites
• 4 large eggs (200 g without shells)
• 300 g 2% cottage cheese
• 150 g jarred roasted red peppers, drained and chopped
• 100 g baby spinach, finely chopped
• 2 scallions (30 g), finely sliced
• ¼ tsp (1.5 g) fine salt
• 1 tsp (5 g) olive oil, for dish

Paprika potatoes

• 600 g potatoes, cut into ½-inch cubes
• 1 tbsp (14 g) olive oil
• 1 tsp (2 g) smoked paprika
• ¼ tsp (1.5 g) fine salt

Equipment

9-inch square baking dish, sheet pan, blender, instant-read thermometer

Allergens and ingredient notes: Egg, milk; use pasteurized liquid egg whites as listed.

Estimated nutrition per serving

377 calories · 33 g protein · 34 g carbohydrate · 12 g fat

Estimated per stated serving from generic ingredient values, including all listed components; not laboratory tested. Actual brands and substitutions vary.

Step by step

1. Heat oven to 400°F (200°C). Toss potato cubes with their oil, paprika and salt on a sheet pan. Roast 30–35 minutes, turning after 20 minutes, until tender and browned.
2. Brush baking dish with its oil. Blend cottage cheese, whole eggs, egg whites and egg-bake salt for 20–30 seconds until mostly smooth. Stir in drained peppers, finely chopped spinach and scallions.
3. Pour into prepared dish. Bake on a separate rack 25–32 minutes, until puffed, no liquid egg remains and the center reaches 160°F (71°C). If browning too quickly, loosely cover the top with foil.
4. Rest 8 minutes, then cut into 8 squares. Serve 2 squares with one quarter of the potatoes per portion.

The Devotti twist: Blended cottage cheese disappears into a tender egg slab, while the potato cubes supply a crisp contrast.

Make ahead and storage

Refrigerate within 2 hours in shallow containers for up to 3 days. Reheat both components to 165°F (74°C).