Broccoli & Cauliflower Cottage Cheese Bake

• 1 head broccoli, cut into small florets
• 1 head cauliflower, cut into small florets
• 1 tub full-fat smooth cottage cheese
• 2 large free-range eggs
• 150g shredded mozzarella or cheddar, divided
• ⅓ cup grated Parmesan
• 1 tsp garlic powder
• 1 tsp onion powder
• Dried thyme or Italian seasoning, to taste
• Himalayan salt and freshly ground black pepper, to taste
• 150g cooked chicken, shredded or chopped

1. Preheat the oven to 180°C and lightly grease a small-to-medium baking dish.
2. Lightly steam or blanch the broccoli and cauliflower florets for 3–4 minutes, until just tender. Drain well and pat dry, as excess moisture can make the bake watery.
3. In a large bowl, whisk together the cottage cheese, eggs, half of the shredded cheese, Parmesan, garlic powder, onion powder, dried thyme or Italian seasoning, salt and pepper until well combined.
4. Fold the steamed vegetables and cooked chicken into the cottage cheese mixture. Transfer to the greased baking dish and spread evenly. Top with the remaining shredded cheese.
5. Bake uncovered for 30–35 minutes, or until set in the centre and golden and bubbling on top.
6. Allow the bake to rest for 5 minutes before slicing. Serve with a simple green salad or enjoy on its own as a satisfying high-protein, low-carb meal.