Mexican Casserole

Ingredients:

10 eggs
1/2 cup unbleached all purpose flour
1 teaspoon baking powder
1 pint small-curd cottage cheese
4 cups shredded Monterey jack cheese (1 pound)
4 tablespoons butter, melted
1/2 teaspoon salt
2 (4 ounce) cans green chiles, diced

Serves 6    

Preparations:

1.  Preheat oven to 350 degrees.  Butter a 9 X 13 inch baking dish.

2.  Beat the eggs in a large bowl.  Add the flour, baking powder, cottage cheese, jack cheese, butter and salt to blend.  Stir in the chiles.  (I used the food processor to shred the cheese, so since it was already dirty, I removed the cheese and put the eggs and other ingredients in the processor to mix them up well because I wasn't sure about cottage cheese curds in the final product.  Then I stirred in the cheese and chiles.)
Spoon the mixture into the baking dish and bake for 35 minutes or until set.  Let rest for 5-10 minutes before serving.

From The Fresh Egg Cookbook  by Jennifer Trainer Thompson

I liked that this recipe uses simple ingredients that I would often have in my pantry anyway.  I think I will experiment with adding other ingredients such as corn and maybe trying cheddar cheese.  Spinach and feta anyone?