5 eggs, beaten
1/4 c. flour
1/2 tsp. baking powder
1 c. cottage cheese
2 c. Monterey Jack cheese, shredded
1 sm. can chopped green chilies
4 tbsp. butter

Use imitation eggs and low fat cottage cheese.

Beat 5 eggs. Add next 5 ingredients. Melt butter in 8 x 8 x 2 inch pan. Pour excess into batter. Bake at 400 degrees for 15 minutes, then at 350 degrees for 30 minutes. Mexican Egg will appear runny when removed from oven but will set up.

NOTE: Mexican Eggs can be frozen for 2 months. To make in advance and reheat already baked dish from refrigerator in 400 degree oven for 10 minutes; freezer in 400 degree oven for 15 minutes.