Mexican Egg Casserole - cooking recipe

Ingredients

1/2 cup all-purpose flour
1 teaspoon baking powder
12 eggs, lightly beaten
4 cups shredded monterey jack cheese, divided (16 ounces)
2 cups small curd cottage cheese
2 plum tomatoes, seeded and diced (I don't bother to seed and it is fine.)
1 (4 ounce) can chopped green chilies, drained
4 green onions, sliced
1/2 teaspoon hot pepper sauce
1 teaspoon dried oregano
2 tablespoons minced fresh cilantro or 2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon pepper
salsa, for topping (optional)

Preparation

In a large bowl, combine the flour and baking powder.
Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chillies, onions, hot pepper sauce, oregano, cilantro, salt and pepper.
Pour into a greased 13x9x2-inch baking dish.
Sprinkle with remaining Monterey Jack cheese.
Bake uncovered at 400 degrees for 15 minutes.
Reduce heat to 350 degrees and bake 30 minutes longer, or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting into squares.
Serve with salsa if desired.