This recipe is so versatile, you can let your imagination run wild with ingredients. This is the original version, but I have made it MANY different ways.
10 eggs -- beaten
1 pint cottage cheese
8 ounces swiss cheese -- shredded
8 ounces monterey jack cheese -- shredded
1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons french herb blend
6 artichoke hearts -- chopped
8 ounces mushrooms -- sliced
1 bunch green onions -- sliced
1/4 cup butter
2 roma tomato -- sliced thin
Saute sliced mushrooms, onions & artichoke hearts in the butter. Beat the eggs well, add flour, salt, baking powder and herbs. Mix in shredded cheese and sauted vegetables. Pour into greased 9 X 13 inch pan. Lay tomato slices on top. Bake at 350 for 50 minutes.
