This lovely dish is ideal for breakfast, but we have enjoyed it for dinner as well. Adding some onions, fresh cherry tomatoes, or some corn makes it a delightful tasty meal. I love this dish as it can be prepared and baked the next day.
Ingredients
10 eggs
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup butter, melted
1/2 tsp cumin, powder
1 - 6 oz canned diced green chiles, drained
2 cups cottage cheese
1 lb shredded cheese; Cheddar or Monterey
Optional:
1/3 cup onion, finely chopped
6-8 cherry tomatoes, sliced in half
1/2 cup corn kernels
Garnish:
sour cream
salsa
scallions
crushed tortillas
avocado
Instructions
Please read all Tips and Tricks below.
1. Preheat oven to 350F.
2. Beat eggs until well blended and homogenous. Add flour, baking powder, salt and pepper, butter, green chiles, cumin, cottage cheese, and shredded cheese. Pour into a lightly greased 9X13 casserole dish.
3. If desired add additional ingredients: onions; lightly sauteed, cherry tomatoes, corn. Or perhaps, some cooked sausage, ham, or bacon.
4. Bake approximately 25-30 minutes; or until the center is firm.
Susie's Tips and Tricks
Beaten eggs should be blended until the yolk and white are fully combined. Vigorous beating gives eggs fluffier results. Light beating gives a denser product.
If you use salted butter omit the additional salt.
If desired you can substitute all-purpose gluten free 1:1 flour.
Additions you could include: roasted red pepper, mushrooms, a few tsp of taco seasoning mix.
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