Cottage Cheese and Egg Custard |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this in this month's Shape Magazine. This has the flavor of a cheese souffle, but it's much easier to make - and works for breakfast or dinner. Ingredients:
1 cup low fat cottage cheese |
3 eggs or 6 egg whites |
1/2 cup shredded 2% cheddar cheese, divided |
fresh herbs, such as tarragon, parsley (optional) or chives (optional) or fresh spinach, chopped (optional) |
Directions:
1. Preheat oven to 350 F.
2. Place cottage cheese and eggs in a blender and run on medium speed for 1 minute or until fully combined.
3. Add half of the cheddar cheese and blend for 10 seconds.
4. Pour mixture into a bowl and fold in the remaining cheese and herbs or spinach (if using) with a spoon.
5. Pour into four ramekins; place on cookie sheet and bake 40 to 45 minutes, until puffy and starting to brown.
6. Serve warm in ramekins.
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