Cottage Cheese and Egg Custard

I found this in this month's Shape Magazine. This has the flavor of a cheese souffle, but it's much easier to make - and works for breakfast or dinner.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  cup low fat cottage cheese
• 3  eggs or 6  egg whites
• 1⁄2 cup  shredded 2% cheddar cheese, divided
•  fresh herbs, such as tarragon, parsley (optional) or  chives (optional) or  fresh spinach, chopped (optional)

Directions

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