This recipe is easily adaptable. Just substitute different vegetables, herbs, or chopped ham or bacon, etc. for the chilies and pimentos.
2 tsp. hot sauce
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup melted butter
1 pint cottage cheese
1 lb. shredded cheese, such as Jack & Cheddar mixed
2 4-oz. cans diced green chilies
1 4-oz. jar diced pimentos
2 tsp. dried parsley flakes
Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, chilies and pimentos.
Spray 2 9-inch pie plates with non-stick spray. Divide egg mixture between the two dishes. Sprinkle parsley flakes over the top. Recipe can be prepared ahead up to this point, covered, and refrigerated over night.
Bake at 350 degrees for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and salsa. Serves 16.
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Candlelight Inn Napa