Chile Rellenos Egg Casserole - cooking recipe

Ingredients

10 eggs
1/2 cup unsifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, melted
16 ounces low-fat small-curd cottage cheese
1 lb monterey jack cheese, shredded
1/4 teaspoon ground cumin
8 ounces of chopped green chilies (mild canned)

Preparation

Heat oven to 350 degrees and grease 2 small baking dishes. In a large bowl, beat eggs until light and lemon colored. Add all ingredients except chiles. Mix.
Pour 1/2 cup mixture into each pan and spread. Top with thin layer of green chiles. Top with another layer of egg mixture. Bake about 30 minutes until top is browned and center is firm. It is best served hot from the oven.
NOTES:
If you prefer, you can make this in a 9 x 13 pan, just plan to bake it longer. You can make the egg mixture the night before and assemble just before baking.