Microwave Chile Egg Puff

Sturdier than a souffle but lighter than scrambled eggs, this casserole of eggs, chiles, and two cheeses is a family favorite. If you like, offer picante sauce to spoon over individual portions. From the Sunset Microwave Main Dishes cookbook. Please note: This cookbook states that these recipes were cooked and tested on a 700-watt microwave. If you have a 1,000- or 1,100-watt microwave, I would recommend lowering the cooking power.

• Ready In: 18 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine
• 6  large eggs
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup small curd cottage cheese
• 2  cups  shredded monterey jack cheese
• 1 (4 ounce) can diced green chilies
•  picante sauce (optional)

Directions

1. Place butter in a shallow 2-quart microwave-safe baking dish. Microwave on High fr about 45 seconds or until butter is melted. Break eggs into dish and beat with a wire whisk until blended. Then mix in flour, baking powder, salt, cottage cheese, 1-1/2 cups of the monterey jack cheese, and chiles until blended. Smooth to make an even layer.
2. Microwave, uncovered, on Medium-High for 5 minutes. Remove dish from oven and stir, bringing cooked edges of mixture toward center of dish and allowing uncooked portion to flow to edges. Then microwave, uncovered, on Medium-High for 5 more minutes, giving dish a half-turn after 2-1/2 minutes (if your microwave does not have a turntable). Sprinkle egg puff with remaining 1/2 cup of monterey jack cheese. Microwave,uncovered, on High for 2 minutes or until cheese is melted and puff appears barely set in center. Let stand, uncovered, for 10 minutes; puff should feel firm in center when lightly touched.
3. Offer picante sauce to spoon over individual portions, if desired.