Chile Rellenos Puff

CHILE RELLENOS PUFF 5 eggs, beaten for 3 minutes 3 Tablespoons. flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper 1/4 teaspoon dry mustard powder 2 cups cottage cheese 1 large can (7 ounces) diced, mild green chiles 1 cup shredded Jack OR Colby OR Mozzarella cheese 1/4 cup shredded sharp Cheddar Beat into eggs the remaining ingredients (except sharp cheddar). Pour into a greased deep dish pie plate and sprinkle with cheddar. Bake in a 350 degree oven for about 30 minutes or until puffy, golden and knife comes out clean. This is FABULOUS with diced avocados, tomatoes, olives, sour cream and salsa on top!!

Linda, When did you start using this recipe?? I am a little more than a month out and I am getting so tired of soups, protein shakes and string cheese. It will take me a long time to eat all that but I am sure that this freezes well. Sonya

This IS pretty soft. If you bake it just till a knife in the middle comes out clean, then it stays soft, too. With some sour cream on top to moisten it. It should go down fairly well. I just ran across this awhile ago, but I started in on eggs at about 2 months I think. But this is WAY softer than scrambled eggs or even egg salad that I was eating, though. The cottage cheese makes it nice and moist. It DOES freeze very well. I use the little "disposable" 4 ounce cups from Gladwear or something like them. Then you just grab one out of the freezer and take it with for lunch, etc. Don't micro too long or they will get kinda rubbery. Good luck