Hello! My name is Laura and I write a blog called Sprint 2 the Table. Sprint 2 the Table is a collection of recipes, food adventures, races, strength training, and general pontification.
Why the name?
I live my live from meal to meal. Sometimes I think I’m just hustling through my daily activities so I can get to the next occasion for mastication. At bedtime some people count sheep, some people have lull-a-byes… I fall asleep at night thinking about what I’m going to eat for breakfast. It’s a sickness, I know. Oh yeah, I also run.
Part of my “sheep counting” involves of dreaming up new and different recipes. I rarely eat the same thing twice. More often I will have variations of the same thing. (Hello, chia pudding!)
Today I decided to try something new.
I had a dozen local, farm-fresh eggs and a super-size container cottage cheese that needed to be utilized.
To many people this would scream “Omelet!” I’ve seen many a tasty-looking recipe for cottage cheese-stuffed omelets. Sadly, one of my most embarrassing shortcomings is that I suck at making omelets. (Ok, maybe not the most embarrassing… but it is shameful!)
In the interest of playing it safe, I decided to concoct an egg bake using cottage cheese.
This recipe is a great because you can easily change up the fillings to fit your mood. (PMS chocolate bake, anyone? Pleeeeease some one try it. LOL!)
Today I was feeling herb-y. And garlicky.
Have you ever tried garlic scapes?
As you probably know, garlic bulbs grow underground. As it grows, it produces a shoot that become visible. It’s a long, curly thin thing called a scape.
They still taste like garlic, just slightly more mild with a little spice on the end. The texture is more like that of a green bean. Use them any where you would use garlic or a bigger-flavored herb.
Cottage Cheese and Egg Scape Bake
- 1/4 C cottage cheese
- 1 egg
- 1 egg white
- 1 tsp nutritional yeast (or cheese of your choice)
- 1/4 tsp red pepper flakes
- 1/4 C frozen (or sautéed) kale
- 1 T fresh rosemary, chopped
- 1-2 garlic scapes, chopped
- 2 basil leaves, chiffonade
- S+P, to taste
Preheat oven to 350 degrees.
Beat the eggs and cottage cheese together until well-combined and beginning to fluff. Add remaining ingredients and beat again to combine.
Pour into a ramekin and bake for 35-40 mins. Note: You may need to broil for 1-2 mins at the end to finish off the top. Be sure to watch closely so it doesn’t get too browned (see my pic for example of borderline too browned. 🙂 ).
** Do you tend to use the same base recipes but change up the mix-ins?