Cheesy Green Chili Frittata

Perfect for a Sunday brunch but wonderful any ol' time. Cook's Notes: This recipe can be easily doubled. It is plenty as is if there are side dishes to accompany it but may not be enough for more than 3 or 4 eaters if it is the only dish. Also, feel free to garnish with yummy things like sour cream, pico de gallo, salsa, avocado slices, etc.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 5  eggs, beaten
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon baking powder
• 1  pinch salt
• 1  pinch pepper
• 1 (7 ounce) can diced green chilies, drained
• 8  ounces small curd cottage cheese
• 1⁄2 cup  shredded cheddar cheese
• 2  tablespoons  melted butter (do not use margarine)
• 1  small roma tomato (to garnish) (optional)
• 1 -2  fresh basil leaf, chopped to garnish (optional)

Directions

1. Preheat oven to 400 degrees.
2. Grease an 8"x12" baking dish (I use an oval dish). (Can use 9"x13" pan but frittata will not be as thick).
3. In a large bowl, beat eggs with a fork; then add flour, baking powder, salt & pepper and mix until well combined.
4. Stir in the green chills, cottage cheese, cheddar cheese and butter.
5. Pour mixture into prepared baking dish. Garnish with tomato slices (I use 3) and chopped basil leaves.
6. Bake uncovered for 15 minutes at 400 degrees. Reduce heat to 325 degrees and continue baking for about 35 minutes or until well set.
7. Serve and enjoy!