1 (24 oz.) tub cottage cheese (large curd)
1 dozen eggs
1 (15 oz.) jar salsa
1 (8 oz.) block pepper jack cheese, shredded or small cubes
chopped onions
chopped green peppers
1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry

Preheat oven to 350°F.

Chop onions and peppers (I use frozen) and squeeze out thawed spinach. Place in large mixing bowl. In a separate bowl, crack a dozen eggs and whisk until blended.

Combine eggs with spinach, onions and peppers. Add cottage cheese, diced or shredded pepper jack cheese and salsa. Stir thoroughly (fresh herbs may be added at this point, if desired). Pour into greased baking pan.

Bake at 350°F for abut 45 minutes or until a light brown crust forms on top.

Note: This recipe can be adjusted by using an egg substitute (such as Egg Beaters) and low-fat pepper jack and cottage cheeses.

Submitted by: Suzie Dickson