10 eggs, beaten well
12 oz. sm. curd cottage cheese or 8 oz. cream cheese
1 lb. Monterey Jack cheese, grated
1 (4 oz.) jar or can sliced mushrooms
4 tbsp. butter
1/8 tsp. celery salt
1/4 tsp. med. grind black pepper
1 sm. onion, chopped and sauteed
1 tsp. salt
1 c. unsifted flour
1/2 tsp. baking powder
2 (4 oz.) cans chopped green chilies
1 (4 oz.) can sliced black olives

OPTIONAL:

10 oz. frozen chopped broccoli, thawed
8 oz. breakfast sausage
8 oz. peeled shrimp

Preheat oven to 350 degrees. In a large bowl combine beaten eggs, cottage cheese, grated cheese, mushrooms, spices, onion, flour, baking powder, green chilies, black olives, and optional ingredients. Blend carefully and pour into a greased 9x13 inch baking dish or 8-cup quiche pan sprayed with non-stick vegetable cooking spray. Bake 35-45 minutes. Let stand 5 minutes before cutting and serving. Recipe may be halved and poured into a 10x6 inch pan or 9-inch quiche pan.

NOTE: Reduce flour to 1/2 cup when vegetable, sausage, or shrimp are added.