Cottage Cheese And Egg Custard - cooking recipe

Ingredients

1 cup low fat cottage cheese
3 eggs or 6 egg whites
1/2 cup shredded 2% cheddar cheese, divided
chives (optional) or fresh spinach, chopped (optional)

Preparation

Preheat oven to 350 F.
Place cottage cheese and eggs in a blender and run on medium speed for 1 minute or until fully combined.
Add half of the cheddar cheese and blend for 10 seconds.
Pour mixture into a bowl and fold in the remaining cheese and herbs or spinach (if using) with a spoon.
Pour into four ramekins; place on cookie sheet and bake 40 to 45 minutes, until puffy and starting to brown.
Serve warm in ramekins.