Mexican Egg Casserole - cooking recipe

Ingredients

10 large eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups 4% cottage cheese
4 cups shredded monterey jack cheese
1/2 cup butter, melted
2 (4 ounce) cans diced green chilies
salsa (to garnish)

Preparation

In a large bowl, beat eggs on medium-high speed with an electric mixer for 3 minutes or until light and lemon-colored. Combine the flour, baking powder, salt, and garlic powder; add to eggs and mix well. Add the cottage cheese, Monterey Jack cheese, and melted butter. Blend until just combined and smooth, around 30 seconds. Stir in the green chilies.
Pour into a greased 13 x 9 inch baking dish. Bake, uncovered at 350 degrees for 40-45 minutes or until lightly brown on top and a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.