Cheesy Vegetable Egg Dish |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home.Elsie Campbell, Dulzura, California Ingredients:
1 medium zucchini, diced |
1 medium onion, chopped |
1 can (4 ounces) mushroom stems and pieces, drained |
1/4 cup chopped green pepper |
1/2 cup butter, cubed |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
10 eggs, lightly beaten |
2 cups (16 ounces) 4% cottage cheese |
4 cups (16 ounces) shredded monterey jack cheese |
Directions:
1. In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended.
2. In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese.
3. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°. Yield: 8-10 servings.
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