I scored some wonderful local eggs a couple days ago. What better to do with them than make a frittata. This recipe is one that I used many years ago and just remembered it when I bought these eggs.
Crack 8 eggs into a bowl.
Add 1 cup of cottage cheese, 1 cup of grated Monterrey Jack cheese, 2 T. melted butter, 1 small can diced green chilies, 1/2 tsp. salt, 1/2 tsp. pepper, 1/4 cup diced red or green onions, 1/2 tsp. baking powder and 1/3 cup of flour. I also added 1 large diced jalapeno pepper.
Pour it into a cast iron skillet and bake it in a 375 degree oven for about 40 minutes until the middle is set.
Let it sit for about 15 minutes before cutting it.
My family enjoyed this recipe so much that the next day, I made a mushroom version.
I used both Monterrey Jack and a truffle flavored cheese in this one.
I left out the chilies and added sauteed mushrooms.
I substituted the regular butter with melted truffle butter.
They liked this version even more.
I thought a fungi frittata should be served on a toe of frog plate.