Ingredients
| 8 | large eggs |
| 1/3 | cup flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| freshly ground black pepper | |
| 1 | cup, small curd low fat cottage cheese |
| 8 | ounces reduced-fat shredded Monterey Jack or cheddar cheese |
| 2 | tablespoons butter, melted |
| 4 | ounces canned diced green chilies, drained |
| 4 | scallions, thinly sliced (4 or 5) |
| salsa |
Instructions
Beat eggs until light and lemon colored, using an electric hand mixer if desired. Add flour, baking powder, salt and a few grinds of black pepper and blend until smooth. Fold in the cottage cheese, cheese, butter, chilies and scallions. Pour mixture into 8x8-inch glass baking dish that has been sprayed with nonstick vegetable spray. Bake at 325 degrees F for 45 to 50 minutes, until edges are slightly puffed, and the very center of the puff still jiggles a bit when you move the baking dish. DO NOT OVERBAKE. For a moist cheesy texture, remove from oven when slightly underbaked as the heat will continue to cook it out of the oven. Allow to cool for 10 minutes before cutting into squares and serving with favorite salsa. Makes nine 3x3-inch squares.
