Categories: Breakfast
Ingredients
- 12 eggs
- 2 cups cottage cheese, rinsed and drained well
- 2 cups grated cheddar cheese
- (Use full-fat or low-fat cottage cheese and cheese, whichever you prefer)
- 1 can (4 oz.) diced green chiles
- 1/4 cup green onions, sliced, plus a little more for garnish if desired
- 1 can pitted black olives, drained and sliced (6 oz. can)
- 2 tsp. Spike seasoning (optional; use any all-purpose seasoning that's good on eggs)
- salt/pepper to taste
Directions
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Preheat oven to 375F/190C. Put cottage cheese in a fine-mesh strainer and rinse well with cold water, then let drain. Slice the green onions and drain and slice the olives.
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Spray 9″ × 13″ glass or crockery casserole dish with olive oil or nonstick spray. Layer the drained cottage cheese, grated cheese, green onion, green chiles with juice, and sliced olives in the casserole dish.
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Beat eggs and pour over the ingredients in the casserole dish. Stir gently with fork to be sure cheese/vegetable mixture is evenly distributed in eggs; then season with Spike Seasoning, salt, and fresh-ground black pepper. Bake 35-40 minutes, or until eggs are completely set and top is slightly browned.
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Serve hot with toppings like guacamole, sour cream, salsa or Green Tabasco Sauce to add at the table if desired.